4 medium-size potatoes

2 organic rainbow carrots (these pictures show 1 yellow and 1 orange)

4 oz tofu (these pictures show sprout tofu from Trader Joe’s)

2 tablespoon corn oil or canola oil

salt to taste

fresh juice from 1/2 a lime

1 teaspoon crushed cumin seeds

1/4 teaspoon ground turmeric

1/2 cup water


  1. Wash the potatoes and carrots and shred both. Shred the tofu as well.
  2. Pour the oil into a pan and let it get hot over medium-low heat. Put the tofu in, along with salt to taste and the fresh lime juice. Add in the crushed cumin seeds and ground turmeric and mix well.
  3. Cook for about 5 minutes (adjust amount of salt and lime juice to your taste) and then put in potatoes and carrots. Pour in the water and mix well. Cook for 5-7 minutes or until you can bind them together.

It should look like the picture below.

  1. Cool it enough so that you can hold it. Take some and roll it into a ball. Make it into a rectangle with rounded corners (I used a butter knife to help). Wrap each hash brown separately in plastic wrap and freeze for 2-3 weeks. To prepare them, put a little oil into a pan and cook on low heat until both sides are golden brown.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.

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