To prepare, heat oil in a cast iron skillet over low-medium heat. Add hash browns and stir to coat in oil. Cover with lid. Wash, stem and finely chop kale and add to the potatoes. Stir in seasonings, cover with lid and cook for about 10 minutes, until kale is tender, stirring occasionally. Crumble the tofu into the mixture, stir to combine. Adjust seasonings, cover with lid for another 3-5 minutes until tofu is heated through. I like this topped with any combination of Aji Sobremesa or salsa, giardiniera, and avocado. Served here with a slice of toasted sourdough bread.
0 Comments
Leave a Reply. |
AuthorI am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food. Archives
February 2020
Categories
All
|