Tofu Scramble & Vibrant Hash Browns

Serves 4-6
~ Vegan, Wheat-free, Sugar-free ~

Azar Alhai by Rasha

Winter is a great time for root vegetables. If you are growing these treasures...what fun it is to go out and pluck one from your snowy garden! I loved the color & flavor of this dish. It was great to be free of the gloggy feel I used to get after brunch.

I was drawn to this song because it felt like spunky brunch music to me. I like the flow of it and the Arabic words beautiful (jamela) and life (hai') stand out, regardless of your language affiliation. Invite friends over this weekend for a great meal & music. Enjoy!

Vibrant Hash Browns

1 potato, chopped
1 beet, chopped
1 onion, sliced (split into two batches)
1 T oil
Salt & Pepper (to taste)

Tofu Scramble
1/2 pound of extra firm tofu, drained, rinsed & crumbled by hand
1/2 onion, minced
1 T chopped herbs (parsley,cilantro...)
1 tsp turmeric
1 T oil
salt & pepper


Steam the beets & potatoes. Prep the rest of the ingredients while steaming. Heat a pan, add oil, pan brown the onions until clear. Add beets & potatoes and brown all. Add S & P to taste. Heat a pan w/ oil and brown onions. On a med-low fire add turmeric and stir until it looks moist. Add tofu, S&P. Stir with a fork ~ gently, we don't want oatmeal. ;) Turn off the stove and mix in the fresh herbs. Done!

Beverage suggestion: I like this dish with a my virgin version cross between Orangina & a mimosa. Ingredients are "to taste."

fresh squeezed orange juice
seltzer
date or raisin water (sweet water reserved after soaking raisins or dates)

Garnish with a strawberry sliced in half & placed over the rim of your glass (champagne flutes are fancy-fun).