In case you haven’t noticed, the Northeast is blanketed in about 2 feet of snow at the moment. It has been snowing pretty much continually for about 28 hours now–and while it’s caused some discomfort and concern, it has granted us an amazing snow day and general good cheer everywhere. Let me tell you, no one went to work today–and I see a whole lot of sledding around the parks here despite fierce warnings from city officials to stay inside. (what the what? why??)
Since we’ve been granted a weekend in the middle of the week I made a vegan breakfast hash with shiitake bacon to celebrate. It is so yummy I’m having trouble keeping my hands on the keyboard long enough to finish writing this recipe. After this, I’m down for either running in the snow (also spotted, despite warnings) or having a snow fight, or you know, sledding.
Vegan Shiitake Bacon Breakfast Hash
Serves 2 (or 1 very hungry person)
1 large Idaho potato, peeled and in 1/2″ cubes
2 tbsp extra virgin olive oil
about 3 oz sliced shiitake mushrooms
1/2 medium onion
1/2 small tomato, chopped
1/2 block extra firm tofu
1/8 tsp ground turmeric (or more to taste)
1/4 tsp ground coriander
1/4 tsp garlic powder
a sprinkle of mustard seeds (optional)
chopped green onions or parsley (for garnish)
coarse salt and fresh black pepper
1. Heat oven to 350* F. On a baking sheet, toss the potatoes with 1 tbsp olive oil, plenty of salt and pepper. Bake for 20 minutes.
2. In the meantime, toss the mushrooms with 1/2 tbsp oil, salt and pepper in a medium bowl. After potatoes have been baking for 20 minutes, take out the tray, flip the potatoes roughly with spatula, and add the mushrooms next to it. Put back in the oven for another 15 minutes or so.
3. After 15 minutes, flip the mushrooms. Put back in the oven for another 5-8 minutes, then take it out and set aside.
4. In the meantime, use a cheesecloth to thoroughly squeeze out water from the tofu.
5. Heat remaining 1/2 tbsp oil in a cast iron skillet. Add onions and cook for about 5 minutes, or until translucent. Add turmeric, coriander, garlic powder, and mustard seeds (if using) and cook for another half a minute. Add tofu and tomatoes, and cook for another 5-6 minutes.
6. Add potatoes and shiitake “bacon” to the pan and toss thoroughly to combine for another minute. Now it’s ready to eat! Garnish with a bit of parsley or green onions, and serve with good bread. 🙂
More comforting vegan brunch recipes: Cinnamon Raisin Bread Pudding
Photo: Peaceful Dumpling