We all read the classic book, Green Eggs and Ham growing up…
Between the nostalgia and the abundant use of the color green on St. Patrick’s Day, we knew we had to recreate a delicious vegan version to kick off our St. Patty’s Day celebration.
Preheat oven to 400°.
Place extra firm tofu on paper towels, and press to remove excess liquid.
With a fork, crush the tofu to crumble.
In a large skillet over medium heat, add 1 tablespoon vegetable oil.
Add chopped onion and diced garlic. Cook until softened. Add tofu and stir until heated through.
Add a few drops of vegan green food coloring until the desired green is reached.
Add spinach and cook until spinach is wilted.
Season with sea salt.
Place 1 tablespoon of vegetable oil on a metal sheet pan.
Spread red potatoes on the sheet pan and coat in oil.
Sprinkle with sea salt.
Bake for 15 minutes or until potatoes have slightly browned.
Notes + Serving Tips
Serve “Green Eggs” with the red potato “Ham” for a festive St. Patty’s Day feast fit for the Irish!