Ingredients

Ingredients (use vegan versions):

1/2 block crumbled extra-firm tofu (not silken)
2 medium yukon gold potatoes
1/2 cup sliced scallions, white and green parts
1 cup fresh broccoli florets
1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
vegan margarine such as Earth Balance
Tamari
Black pepper

Directions:

Scrub the potatoes and grate them using a cheese grater (leave the skins on.) Put the grated potato in a large frying pan and barely cover with water. Bring to a simmer and cook for a minute or so. Pour off most of the water.

Push the potatoes aside and melt a tablespoon of vegan margarine in the pan. Add the tofu and scallions and a splash of tamari, and fry with the potatoes, until the tofu begins to crisp up a bit.

When this mixture is nearly done cooking, add the broccoli and saute a few minutes longer, until it is crisp-tender. Sprinkle on the grated soy cheese, cover the pan, and allow the steam to melt the cheese a bit. (note: the cheese won''t melt all that well, but it still tastes great.)

Season with black pepper to taste.

Serves: 2-3