Sunday Brunch: Scrambled Tofu with Hashbrowns

Scramble Ingredients:
1/2 Brick Firm Tofu (or more if you are making it for company)
1/4 Sweet Onion, finely diced
1 tsp Turmeric (app. use judgement as to colour saturation)
1/2-3/4 tsp Cumin (more if whole brick)
Vegetable oil (start with just a bit, but you may need to add more to lubricate)
Salt and Pepper
Chili Flakes (optional, if you like spicy)

Take the tofu out of packaging/water and squeeze out the water, wrap in a paper towel to draw out the rest of the excess water.

Heat oil in a pan over medium heat. Saute onions until translucent. Crumble in the tofu (grab it in your hands and rub between fingers to crumble) and stir in with onions. This is where you can judge if you need to add more oil. Add the turmeric and cumin, stir thoroughly to coat mixture (should be all yellow, but not goopy with oil and too much of the spice), salt and pepper and chilies (if using). Reduce heat and stir frequently to avoid browning.

You can also add coloured peppers or other vegetables if you'd like. If you do, add after it is mostly cooked, to avoid them being covered in the spice mixture.

*NOTE: Omit onions and cook ahead to use as 'eggs' in Pad Thai or Fried Rice.

I used hashbrowns from the freezer, but to make your own hashbrowns (not patties), just blanch and dice up a couple of potatoes into small pieces and cook with a bit of oil and onions in a pan until it browns up and the potatoes stick together. Done when you can pierce with a fork.