It’s about stories that were written, edited, vetted and then … put on a spike for various reasons, some of them bad, some of them good, all of them complicated. Now, it’s nothing to do with albóndigas or xanthan gum, but the “ Killed” podcast, from Justine Harman, may be of interest to journalism nerds. Or you can write to me if you want say hello or lodge a complaint: I can’t respond to every letter. If you want crispy tots, then transfer to a small, oven-safe dish, and bake at 350 F for 10-15 minutes, until it's heated through and the tater tots crisp up again.Please reach out to us if you’re having a hard time with our technology: Someone will get back to you. To reheat, you can use the microwave, though your tots won't be crispy. But when we do, I just put the lid on the pan and stick it in the fridge. Real talk: we rarely end up with leftovers of this casserole.
#Vegan breakfast tater tot casserole how to
Watch your family rejoice! How to store and reheat it Then, toss that pan into a 450 F oven, and bake it until the tater tots are browned and crispy. It's fine for the tots to touch, you just don't want them to overlap. What you want is a single layer of tots covering the whole top of your casserole. In the recipe below, I estimate three cups of tots, but you may need more or less, depending on the pan you use. Use the back of a large spoon to flatten the scramble down into the pan. Scramble: achieved! Remove the pan from the heat, and turn off the stove. The last thing you do is add the optional cheese shreds and stir them in until they start to melt. Now, add baby spinach and cook, stirring until the spinach wilts. Then, crumble the tofu into the pan and season it with turmeric, black salt, garlic powder, and onion powder.
Start by sauteing some chopped onion until it's soft. While the tofu presses, prepare the rest of the vegetables, and start cooking.
In just 10-15 minutes, it gets an average of ½ cup of water out of your block of tofu! The EZ Tofu Press is easy to use and easy to clean. Pressing the tofu gets the extra water out, which gives your scramble an "eggier" texture. I start my tofu scrambles by pressing my tofu in my EZ Tofu Press. The key to the perfect texture is to press your tofu before you begin. The tofu scramble is super simple to make. Instead, the base is a creamy, flavorful tofu scramble. This tater tot casserole contains no meat. Got your pan ready? Let's cook! Making the tofu scramble You can get much more affordable ceramic-coated cast iron pans online or even in department stores. If that's just not in the cards, though, that's totally fine. If you can splurge on it, though, it's so worth it. I know that Le Creuset cookware is pricey. Anything much wider won't work as well because, as much as I love tater tots, your tots-to-scramble ratio is going to be way off in a wider pan. I use my 3.5 quart Le Creuset Dutch oven for this recipe, and it's the perfect depth and width. Not all pots can do that, so make sure you're using one that can withstand that much heat. You need a pot that can go from stovetop to a 450 F oven. What I love about this dish - aside from seeing how happy my family gets when I make it - is that it's a one-pot brunch. They literally cheer when I pull this dish out of the oven. Y'all, I am so excited to share my family's favorite, decadent, Sunday brunch recipe. And if we're feeling fancy, I use that scramble as the base for a tot-covered vegan breakfast casserole. Like I mentioned earlier, we make a tofu scramble pretty much every weekend. The best part? It all comes together in one pan! My family is addicted to this super easy vegan breakfast casserole topped with crispy tater tots. This recipe is sponsored by EZ Tofu Press.
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