Tofu Hash Recipes

VEGAN BREAKFAST HASH WITH SMASHED POTATOES AND TOFU

Vegan Breakfast Hash with Smashed Potatoes and Tofu image

Nobody will miss the eggs with this protein-laden vegan hash! Smashed potatoes are mixed into a veggie-tofu saute for a bright and tasty breakfast!

Provided by Diana71

Categories Breakfast and Brunch Potatoes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound baby Yukon Gold potatoes
3 tablespoons olive oil, divided
1 pinch ground black pepper to taste
1 cup chopped kale
1 cup chopped cabbage
½ onion, sliced
½ red bell pepper, diced
4 ounces firm tofu, crumbled
1 tablespoon soy sauce
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 11.8 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 285.7 mg, Sugar 2.1 g

TOFU HASH

Tofu Hash image

Make and share this Tofu Hash recipe from Food.com.

Provided by 49flavours

Categories Soy/Tofu

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 large idaho potato, thinly sliced
1 (14 ounce) package extra firm tofu, cubed
1/4 cup onion, chopped
1/8 cup fresh parsley, chopped
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
3 tablespoons sunflower oil
3 parts Worcestershire sauce
1 part soy sauce

Steps:

Preheat the oven to 400 degrees. Slice the Idaho potatoes very thinly and the quarter the larger slices. Place the potatoes in a large baking dish, sprinkle with sunflower oil and sea salt, toss, then arrange in a single layer. Bake for 20-30 minutes, flipping with a spatula every 10 minutes.
Drain the tofu and press all the water out. Cut into small cubes. Place in a dish and sprinkle with 3 parts Worcestershire sauce and 1 part soy sauce, enough to coat it thoroughly. Let it marinate for 15-30 minutes.
Add sunflower oil to a skillet on medium heat. Once the oil is warm, add the tofu and saute until browned. Combine the potatoes and the tofu in a large bowl.
Add a small amount of sunflower oil to the skillet that was used to cook the tofu. Saute the onion until translucent and soft. Add the parsley and garlic powder and stir for 1 minute. Mix with the potatoes and tofu and serve.

Nutrition Facts : Calories 473.4, Fat 28.9, SaturatedFat 4.4, Sodium 619.1, Carbohydrate 38.4, Fiber 6.3, Sugar 3.7, Protein 20.4

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