Recipe: Spicy Alsapotamian Hashbrown Casserole

Serves 2.


olive oil
1 onion
2 cloves garlic
1/4 tsp cumin
1/4 tsp red pepper flakes
1 14 oz can diced tomatoes, well drained
canned chiles to taste
6 oz. tofu
2 egg whites
1/4 tsp. salt
1 Tbsp. adobe sauce
1/2 bag hashbrowns
spray oil
1 tsp. garlic powder
1/4 cup finely grated parmesan


Slice onions thinly and sauté in oil until tender. Reduce heat and add pressed garlic cloves, cumin and red pepper flakes. Cook, stirring, one minute. Turn off heat and add tomatoes and chiles to taste (we used 1/2 can). Spread evenly in bottom of a 9 x 12 baking dish.

Puree tofu with salt and hot sauce or adobe sauce. Add egg whites and stir. Spread evenly over vegetable mixture.

Place 1/2 bag of hashbrowns in a bowl. Spray lightly with cooking oil. Mix together garlic granules and cheese and toss with hashbrowns. Spread evenly over top of casserole. Bake, uncovered, at 350° for 45 minutes. Place under a low broiler until nicely browned.