Preheat oven to 375* along with your cast iron skillet. Cuz you’ll want that later.
Skillet Fry:
1 yukon gold potato, peeled and thinly sliced or shredded for hashbrowns.
Food Process:
1 lb soft silken tofu
1/4 cup vegan margarine
1/4 cup cornstarch
2 tsp baking powder
1 tsp sea salt
1 tsp ground black pepper
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
Saute:
olive oil
salt/pepper
1 bunch rainbow chard
1 onion, sliced
Oil the skillet and layer potato on the bottom, followed by the veggies, then tofu mixture. Top with things that are pretty and taste nice: tomato slices, basil leaves, asparagus
Bake for 20 minutes or until you can toothpick the tofu.
