What you need:
For the Shreds:
- 1 pack TMRW Lightly Seasoned Protein Shreds
- 2 tbsp neutral oil
Instructions:
- Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
- Once the oil is hot, add the pack of TMRW Lightly Seasoned Protein Shreds, and break apart with a spatula or wooden spoon.
- Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.
- Remove from heat.
For the Tofu Scramble:
- 2 packs of medium firm tofu, crumbled by hand to resemble scrambled eggs
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ - ½ tsp black salt
- ¼ tsp black pepper
- ¼ tsp turmeric
- 2 tbsp nutritional yeast
- 2 tbsp oat milk
Instructions:
- Crumble the tofu until it resembles scrambled eggs, about ¼ inch chunks.
- Add the seasoning (less the oat milk), and mix until combined
- On a hot pan set to medium high heat, add 2 tbsp of oil, then the scramble mix. Stir constantly until the tofu starts to lightly brown. Finish off with 2 tbsp of the oat milk, and 1 tbsp of olive oil. Stir until most of the liquid is absorbed, then turn off and remove from heat. Taste and adjust salt as needed.
For the potatoes:
- 1 lb mini potatoes, cut lengthwise
- Salt and pepper to taste
- 2 tbsp neutral oil
Instructions:
- Preheat oven to 375F.
- Cut mini potatoes lengthwise, and coat in oil, and salt and pepper to taste.
- Place cut side down on a foil lined baking sheet, and bake for approximately 20-30 minutes, or until the potatoes are fork tender and crisp on the bottoms.
- Remove from heat.
For assembly:
- 1 avocado, diced
- 2 tbsp parsley, chopped
- 2 stalks green onion, chopped
- ¼ cup shredded vegan cheese of choice
- ¼ cup red salsa (store bought or homemade)
Instructions:
- Once the tofu scramble and potatoes are cooked, begin assembly.
- Add the potatoes, veg and scrambled egg to an appropriately sized bowl, and mix to combine.
- Plate onto two plates, and top with cooked TMRW Protein Shreds, shredded cheese, and a drizzle of the salsa.