Absolutely delicious! Creamy & crispy all in one!
Everything in besides the tofu mixture....
Look at how nice it crisps up!
16 oz. shredded hashbrown potatoes (frozen) (this time I also added in some frozen, diced potatoes as well for a mixed texture)
1-12.3 container silken tofu, drained
1 small onion, diced (if your hashbrowns don't have them already added in)
vegan cheddar cheese, grated (as much as you'd like) (Daiya worked the best)
vegan bacon, 3 slices for the sauce and as much as you'd like for the dish itself
1/2 cup plain non-dairy creamer (I used soy)
1 vegan bouillon cube (I used Rapunzel brand, no-salt added)
1 tsp. turmeric
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. sea salt
Spray the slow cooker with a non-stick spray and add the potatoes, onions and bacon in first. In a blender add in the silken tofu, bouillon, spices, salt, 3 slices of bacon and creamer; process until creamy and everything is liquefied. Pour over the potatoes, etc. and gently move some potatoes around to get some sauce distributed to the bottom. (just a little bit - you want most of the sauce on top). I cooked this on high for 1 1/2 hours. It's done when the cream sauce gets a custard-like consistency and the sides get all crispy and delicious looking! :)