Potato and Tofu Hash Recipe

I was recently on a 2 week vegan trial run, so you can bet I was cooking up all sorts of new dishes.  Tofu is something I had never even tried until I was in my early 20’s.  Once I had tasted it, I knew it was something I was going to use in my recipes frequently.  There are so many different things you can do with tofu, it never gets old or boring (contrary to popular belief).

Scrambled tofu has become one of my breakfast staples recently.  I make it every 10 days or so, but I never really tried to do anything else with tofu in my breakfast dishes.  After coming across the “Potato and Tofu Hash” recipe in The Gluten-Free Vegan book (by Susan O’Brien), I decided it was time to make my own.  I changed things up slightly, and here is what I came up with:

Potato and Tofu Hash – The Ingredients

Cooking in the Skillet

Ready to Eat!

The Recipe

Here is what you are going to need:

  • 4 medium-sized red potatoes, grated or chopped
  • 1 red bell pepper, chopped
  • 1/2 cup fresh or frozen peas
  • 1/2 pound extra-firm tofu, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grapeseed oil (canola oil will also work)
  • 1/8 teaspoon cayenne pepper
1.  Heat the oil in a skillet over medium-high heat.  Add in the red bell pepper, and sauté for about 5 minutes.
2.  Add in the potatoes and cook for 12-15 minutes.
3.  Once the potatoes have begun to brown, add in the tofu and peas.  Cook for 5-7 more minutes.
4.  Add in the salt, black pepper, and cayenne pepper and stir in completely.
5.  Remove from heat, serve, and enjoy!

The pictures make the meal look absolutely delicious, but I think it tasted even better than it looks.  I will definitely be adding this into my weekly meal rotation; it was fairly quick and painless to make.  I highly recommend it to anyone who is sick of eggs and wants to try something new!

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