HASH-BROWNS

This is a great cheat for hash-browns.  You can buy an eight pack of these dehydrated potatoes and each one makes 6 1/2 cups of hash-browns.  This is n(o)il in a non-stick skillet.  I add some salt, garlic powder, onion powder and pepper.  In the beginning stir it up and then leave it in the pan until you get the desired color.  Using hot pads, put a plate or cutting board on top of the pan and flip them out.  If you have a good non-stick pan they'll come right out...but wait until you have a crust on the potatoes because that's what allows them to release from the pan.

Serve alongside a great tofu scramble and with some of my sourdough toast and my sourdough toast and cream cheeze and you've got the breakfast of champions.

EGGS RANCHERO (aka Tofu Scramble Mexican Style)

EGGS (TOFU SCRAMBLE)

14 oz soft firm tofu
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

ENCHILADA (RED) SAUCE

1 large red onion (sliced and sauteed)
Tortilla Chips (fat free) (about a cup and a half)
1 15 oz can pinto or black beans, rinsed.
1/2 cup (or more) sour cream
1/2 cup cilantro, chopped

For the red enchilada sauce:

In a separate sauce pan, add all of the following ingredients and heat until lightly boiling.
4 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon crushed oregano (Mexican oregano if you can find it)
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon chili powder
2 cups Roasted Vegetable Stock (or more if you want the sauce thinner)

Mix all of the ingredients for the eggs in a non-stick saute pan and heat completely.  Add the sauteed onions and continue cooking.

In a separate bowl, mash half of the beans.  Add the mashed beans and whole beans to the eggs.  Add the red sauce and stir.  Finally, add the tortilla chips and continue cooking until the chips have absorbed the sauce and softened.

Serve with a dollop of sour cream and some chopped cilantro.

Ken gets interactive (this is for Deanna)

VEGAN CHILAQUILES

Brown some corn tortillas

Make your "Eggs"

Any kind of tofu, not necessary to squeeze out the water as it will cook out

Take out your aggression 

Almost there but it looks like egg whites

The Magic of Turmeric

Add in some beans

Tear up your tortillas and add them in

CHILAQUILES

I love this recipe and so did all of the people I made it for.  This was always my favorite way to eat eggs, so I had to come up with a Vegan version.  Take some corn tortillas and brown them on your burner or in a non stick pan...this just gives them some flavor and cooks out the raw taste of the tortillas.  I also like to soak them in a red enchilada sauce for extra flavor.  Look for one without oil.  I found one by Chef Rick Bayless manufactured under the name Frontera. 

Use a package of Non GMO tofu, any kind you have around.

Half bunch of cilantro, chopped
Two good tomatoes (squeeze out the juice with your hands) chopped
Your favorite salsa, about a cup
Rip the tortillas into strips or just roughly rip them apart
1/2 tsp Turmeric (optional.  Adds color to the eggs but also good for you)
1/2 can vegetarian refried beans or cooked (canned and rinsed) black beans
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
Sea Salt and Pepper to taste
Sliced Avocado

In a hot non stick no oil skillet, squeeze the tofu into the pan and keep mushing it up until you get the