spinach, mushroom, tomato, and ‘egg’ over garlic hash

Oh, baby. Another triumph of the tofu egg patty I’ve been making. If you haven’t tried this yet, you really should. We served it over a pile of garlic hashbrowns, tomato, and spinach, with barely-fried white mushrooms and a thin gravy made with tahini and nutritional yeast.

I’m going to try a few different approaches with the egg patty. I think I want to get the extra firm tofu, drain it and slightly press it, slice it, and then marinate it in the thick mixture of coconut cream, miso, nutritional yeast, and mustard. Then I want to heat some oil up very, very hot in a pan and flash-fry the soaked tofu on each side, to retain a melty-soft texture inside. If you try it before I do, let me know how it works.

4 thoughts on “spinach, mushroom, tomato, and ‘egg’ over garlic hash

  1. kathleen

    do you find the oil in the pan splatters a lot when you put in the marinade sauce? maybe i’m cooking it too high (i have a gas stove).

  2. malloreigh Post author

    Oh, it definitely does that. I tried to make it without oil but the marinade sauce just stuck to the pan… I’m currently trying to figure out better ways of doing it but thus far am stuck. Maybe if it were baked, it would work better? Let me know if you think of anything.

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