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 tater tots 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.