This one skillet wonder is our tofu scramble spin on a classic American hotdish. Crispy tots, tasty tofu, extra veggies and creamy Amy’s Mushroom Soup make this hotdish a perfect combination for cozy comfort.
- Preheat oven to 175° C.
- In a large bowl, combine slightly thawed packages of Amy’s Breakfast Scramble with the mushroom soup and frozen vegetables. Season with salt and pepper.
- Spoon the scramble mixture into a large cast iron skillet and smooth it out with the back of a spoon. Arrange frozen hash brown bites on top of the mixture in circles, starting in the middle and working your way out, as shown in picture, until the mixture is completely covered.
- Cover hotdish with aluminium foil and bake in the oven for 30 minutes. Uncover the hotdish and bake for an additional 15-20 minutes or until the potatoes are golden brown and crispy.
- Sprinkle hotdish with chopped parsley and enjoy!
If you prefer your hotdish with a creamier, wetter base, add the remaining ½ can of mushroom soup to the tofu scramble and vegetable mixture. And for a little extra decadence, top the hash brown bites with 65 grams of grated Cheddar cheese before popping the dish in the oven.