I love fun food. It tastes better. You can basically do anything you want to do with food to please even the pickiest eaters. I joined Vegan Breakfast Club, and this week it’s a share your potato dish. Ok, there are only so many times you make home fries and tofu scramble look new. So, what was I going to do? At first I really wanted to shape my potatoes as hearts… yeah ok, where did that cookie cutter go? I don’t know, moving on, I thought about shaping the potatoes as bats. No, potatoes were too small. Uh ha! I have tiny snow flake cookie cutters. Great, my potatoes will be snowflakes. I still wanted bats so I used that cookie cutter for the tofu.
I took 4 potatoes they were on the smallish side. Peeled and cut them in half. Then cut them lengthwise- which I got three potato pieces (6 slices for each potato). I took my snowflake cookie cutter and basically got two snowflakes from each slice, tossed with some oil, salt, pepper, garlic powder and smoked paprika. Feel free to skip the oil and use the herbs and spices you like. I cooked on 180 for 25 mins in the air fryer tossing once.
For the tofu, make sure you press it. I sliced the tofu into 4 slabs. So, got 4 bats out of it. I’m saving the extra tofu for another scramble tomorrow. Anyway, I used about 1 tablespoon of cumin, 1/2 tablespoon of thyme, a teaspoon of turmeric and a bit of water to make a paste (inspired by Isa’s tofu from vegan brunch). I slapped on the paste on the tofu bats and cooked on 180 for 12 mins, flipping once.
I then cooked the tofu with the snowflake fries for a few more mins, as the fries were cold. The dish was awesome once it was finished.
I plan on doing this again for Easter, just because. Of course, using Easter cookie cutters.
How do you like your breakfast?