Ingredients (use vegan versions):

• 1 package ex-firm tofu, drained and mashed
• 1/2 small sized avocado, diced
• 2 large potatoes, or 1 convenience pack, cubed
• tablespoon vegetable oil (use more if needed)
• 1 package Nasoya Tofu Mate “breakfast scramble”*
• other diced veggies (optional): tomatoes, mushrooms, peppers, onions…

Directions:

Note: This isn’t exactly a healthy
meal, but it’s not that bad either.
Polyunsaturated fats, whee! If you use
the Nasoya, the tofu will be slightly
greenish and of course the avocado is
green. If you prefer you can use a
different tofu scramble mix. I like
Fantastic Foods, personally.

Heat the oil in a large skillet, and
add the potatoes. Let them get good
and homefryish, meanwhile drain and
crumble the tofu, mix the seasoning
packet, and dice the avocado.

*Add your diced vegetables _EXCEPT_
the avocado when the potatoes are
getting close to being done and make
sure they get the right amount of
cooking time, to taste.*

When the potatoes are golden brown
and crispy, add the tofu. Pour the
seasoning mix over it and stir. Cook a
few more minutes, remove from skillet,
and add the avocado.

I love this with Frank’s red hot.
The times and amounts aren’t exact
cause I go by how it looks, smells,
and tastes as I go along. If you have
any suggestions, please post them in
comments

“I do not like green eggs and ham. I
will not eat them, Sam-I-Am!” -Dr.
Seuss

Serves: varies

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 5 tablespoon flour
• 1 cup shredded potatoes
• chopped apple
• cinnamon to taste
• vegan sugar to taste
• salt to taste
• water – enough to make pancake batter
• oil to fry in

Directions:

Mix potatoes, apple, cinnamon, sugar,
salt, and flour in a bowl. Add enough
water to make pancake batter. Taste
test to make sure it’s sweet enough.

Heat oil in a frying pan and spoon in
the batter. Cook until bottom is golden
brown with a few darker spots, then
flip until the other side is the same.

I experimented with what to serve this
with, but powdered sugar didn’t exactly
please my taste buds. They were okay
alone, but they need something… vegan
margarine topped it for me.

I took the recipe for potato pancakes
from the vegetable section and tweaked
it… I am a new vegan and was
desperate for breakfast. That’s why I
don’t have specifics on the cinnamon,
sugar, and salt. Sorry about that.

Serves: 6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 3 cups of frozen hash browns (or fresh potato shreds)
• 1/4 cup lemon juice
• 1/4 of a onion (chopped)
• 1/2 can of crushed tomatoes
• 1 jalapeno
• Chili powder
• Salt/Pepper to taste
• Mushrooms/or your favorite veggies
• 4 tortillas
• Salsa

Directions:

Honestly, I am not too sure about the
portions you should use. I just guess
when using my portions. It is up to
you, to decide how lemony or spicy you
want yours. So, here goes:

Heat up pan with vegetable oil and add frozen
hash browns. Then add lemon juice (I
prefer using the frozen Minute Maid
Lemon Juice found in the frozen juices
section of the grocery store. no
preservatives and tastes just like
real lemons) on top of the hash browns
along with salt, pepper and chili
powder.

Also, chop your onions and add those
along with crushed tomatoes and jalapenos.

Add any mushrooms, or whatever veggies
you may want to add. Let it cook for a
while until it’s all cooked up. Add your
mixture to your tortillas topped with your
favorite salsa~!

Serves: 2

Preparation time: 15

Ingredients (use vegan versions):

• 4 red potatoes
• 1 green pepper
• 2 medium carrots
• 2 celery stocks
• 1 zucchini
• 1 yellow squash
• 1 broccoli stock
• 1 tomato
• vegan soy cheese
• 1/2 of a yellow onion
• dash of seasoned salt
• olive oil

Directions:

Cut the potatoes into small wedges,
then boil until they slide easily off
the tip of a knife. Julian the green
pepper and onion. In a large pan add
three capfuls of olive oil and cook
the potatoes, green pepper, seasoned
salt, and onion until golden brown.

While that’s going on cut up the rest
of the veggies into bite size pieces
(try to make all the veggies relatively
the same size, or else others will cook
faster). Once the potatoes are golden
brown add the rest of the veggies. Let
those simmer for about 5 mins.

Take off heat and serve evenly on plates.
Slice the tomato and place a couple of
slices on each plate. Then shred your
desired amount of soy cheese on top.
This may sound like a lot of work, but
once you get going it’s a breeze.

Serves: 4

Preparation time: 30 mins

Ingredients (use vegan versions):

• 1 each red, green and yellow bell peppers, diced
• 4 scallions (spring onions), thinly sliced
• 4 roma tomatoes, diced
• 4 “eggs” worth of egg substitute
• 8 tortillas (corn or flour, whichever you prefer)
• salt
• pepper
• salsa

Directions:

Prepare ingredients as directed.
In a medium mixing bowl, lightly whip
egg substitute adding salt and pepper to
taste. If you like your “eggs” to be
creamy, a small amount of soy milk can
be added.

Using a non-stick skillet, cook “egg”
mixture over a medium heat until it
begins to thicken stirring frequently.
Fold in peppers, scallions and tomatoes.
Continue cooking until “eggs” reach
desired consistency.

Spoon mixture onto centre of tortillas.
Top with salsa or topping of your
choice, roll and serve.
Serves 8.

Serves: 8

Preparation time: 15 minutes