fbpx Recipes • NZ Vegetarian Society Skip to content
Recipes

Tofu Scramble with Hash browns & Smoky Coconut Chips

40 mins
Serves 4
Savoury pancakes

This tofu scramble is quick, easy, soft and scrumptious! I love a good brunch and this combo really hits the spot with crispy quick hash browns and smoky coconut chips it’s the perfect plant-based brunch or lunch with a little relish or hot sauce. Aqua faba is the liquid from a tin of chickpeas.

Our thanks to Anna for sharing these with us all! See Anna’s website www.theveggietre.com for more delicious recipes.

Ingredients

1 x 300g block tofu, soft or firm
1/4 cup aqua faba
1/2 tsp turmeric powder
1/4 tsp black pepper
1/2 tsp salt or black salt for a more eggy flavour
1/3 cup onion weed, chives or parsley, finely chopped
2 Tbsp extra virgin olive oil
1 onion, diced

HASH BROWNS
2 Tablespoons flaxseed, ground and mixed with 1/3 cup water
2 eggs
4 medium potatoes, scrubbed clean and grated
¼ cup cornflour (starch)
1 Tbsp chives, onion flowers or sage, roughly chopped
½ tsp salt
a few cracks of pepper
¼ cup rice bran oil

SMOKY COCONUT CHIPS

2 Tbsp soy sauce, Tamari or Braggs
1 Tbsp liquid smoke

1 Tbsp maple syrup

1 Tbsp smoked paprika

½ tsp of Himalayan or flaked salt
4 cup coconut chips

Directions

1. Gather your ingredients and add to a flat bowl:

1 x 300g block tofu, soft or firm
1/4 cup aqua faba
1/2 tsp turmeric powder
1/4 tsp black pepper
1/2 tsp salt or black salt for a more eggy flavour
1/3 cup onion weed, chives or parsley, finely chopped
2. Mash together well. Take a cast iron pan on a medium high heat and add:
2 Tbsp extra virgin olive oil
1 onion, diced

2. Slow sauté until soft but not coloured, approximately eight minutes. 

3. Add the tofu mix and cook gently, stirring constantly for two minutes and serve on top of your prepared toast, hash browns and top with freshly diced tomato or green pea micro-greens and smoky coconut chips.

HASH BROWNS - 
Makes 15

1. Gather your ingredients. Start with the flax egg if using.

2. Mix together in a large bowl:

2 Tablespoons flaxseed, ground and mixed with 1/3 cup water and leave to absorb for 5 minutes, stirring once during this time
OR
2 eggs
4 medium potatoes, scrubbed clean and grated
¼ cup cornflour (starch)
1 Tbsp chives, onion flowers or sage, roughly chopped
½ tsp salt
a few cracks of pepper

3. Heat two tablespoons oil for each round of hash browns in a cast-iron pan or hot plate on a barbeque.

4. Scoop one tablespoon of the mix at a time into the pan or the hotplate on a medium high heat. 

5. Push it flat with the back of the spoon and cook the first side until golden brown before flipping over, making sure your pan is hot, but not so hot that it will burn your hash.

6. When both sides are golden, take it out of the pan and place it on a cooling rack to keep crisp.
Repeat with the rest of the mixture.

SMOKY COCONUT CHIPS

1. Line an oven tray with baking paper and preheat the oven to 150°C.
2. Gather the ingredients and add the following into a mixing bowl:

2 Tbsp soy sauce, Tamari or Braggs
1 Tbsp liquid smoke

1 Tbsp maple syrup

1 Tbsp smoked paprika

½ tsp of Himalayan or flaked salt
Mix together then add:
4 cup coconut chips

3. Mix well to coat evenly and spread out on the prepared tray in one layer. Bake for 10 minutes, stirring once. These burn easily so turn your timer on!
When cold, store in a jar to keep crisp.