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
- Wash the potatoes and carrots and shred both. Shred the tofu as well.
- 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.
- 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.
- 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.