Celebration Brunch

• 9 medium baking potatoes (About 3 ½ lbs), peeled

• 2 tablespoons butter or margarine

• 1 ½ lbs tofu

• 2 teaspoon salt

• ¼ teaspoon ground nutmeg

• 2 tablespoons olive oil

• 2 onions, minced

• 4 cloves garlic, minced

• 8 eggs, beaten

• 2 tablespoons chopped fresh basil or parsley

• ½ teaspoon ground white pepper (black pepper works fine)

• ½ teaspoon crushed red pepper flakes (or ground red pepper to taste)

Serves 4+

Bring to a boil in a large saucepan potatoes in 8 cups of water. Simmer for 30 minutes, or until fork tender. Drain potatoes, and mash with fork or potato masher with butter, tofu, 1 teaspoon salt, and nutmeg. Set aside

Heat a large skillet over medium-low heat and add 2 tablespoons of olive oil. When hot, add onions and garlic, and cook for 8 minutes.

Add eggs, basil or parsley, 1 teaspoon salt, ground white pepper and crushed red pepper flakes.

Preheat over to 350 degrees and oil a ~10x13 inch casserole dish.

Spread potato mixture in dish and sprinkle with Parmesan cheese, then spread egg mixture evenly over the top of potatoes.

Bake for 10 minutes at 350 degrees F.

Can be dehydrated.