Easter generally consists of a late lunch of ham that I can't eat, mashed potatoes, and plenty of casseroles. I'm all about potatoes and casserole; don't get me wrong. But, this year, my sister and I took over the spread with something a bit different; sweet potato hash with kale and a tofu scramble with asparagus and squash. Oh, and did I mention it was vegan? Here's the how-to!
Peel two large sweet potatoes and microwave them for 2-3 minutes. Meanwhile, chop half of a green bell pepper, a whole red bell pepper, and half to 3/4 of a red onion. Once your potatoes are done in the microwave, carefully dice them and toss them into a skillet with a few tablespoons of olive oil. Let them saute until about halfway cooked through. Add your veggies into the pan and continue to cook for a couple minutes. Add two cloves of minced garlic, and season to taste with salt, pepper, cumin, Italian seasoning, and whatever else sounds good to you! When the potatoes are fork tender and the veggies are soft, add in a few handfuls roughly chopped kale. Turn on lowest heat setting, and cover with a lid.
For the tofu scramble, just simply chop a head of asparagus, some zucchini, and squash and saute in a pan. Add any seasonings you wish; like salt, pepper, garlic powder, etc. Take a block of extra firm tofu and pat in dry with a paper towel. Let drain in a colander for a couple minutes if possible to drain off any access liquid. When the veggies are heated through and tender, add in your tofu and break it up with your spatula. Continue to cook until tofu takes on a golden color.
We served our brunch stars with fresh cilantro, chopped avocado, black beans, and salsa. This meal was sooooo good. If you have any reservations about the tofu scramble, don't! It really does take on the texture of traditional scrambled eggs, and takes on any flavor you add to it. Even our Nanny's steak-and-potatoes husband cleaned his plate.
What did your Easter feast look like?