Savory Tofu & Potato Hash
A hearty and flavorful dairy-free breakfast hash featuring crumbled tofu and pan-fried potatoes with savory spices and wilted spinach.
Ingredients
- extra firm tofu572 g
- yellow onion150 g
- bell pepper88 g
- fresh spinach100 g
- garlic powder3 g
- onion powder3 g
- bell pepper88 g
- olive oil33 ml
- salt3 g
- black pepper1.5 g
- potatoes333 g
- nutritional yeast24 g
- turmeric3.8 g
- dried herbs3 g
Instructions
- 1Step 1
Wash and dice the potatoes into 1.5 cm cubes. Heat 10 ml of olive oil in a large non-stick pan or skillet over medium-high heat. Add the potatoes and cook for 15-20 minutes, stirring occasionally, until browned and tender.
- 2Step 2
While potatoes cook, dice the onion and bell pepper. Crumble the extra firm tofu into small pieces using your hands or a fork.
- 3Step 3
Push the cooked potatoes to one side of the pan. Add another 5 ml of olive oil to the empty side. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened.
- 4Step 4
Add the crumbled tofu to the pan with the vegetables. Season generously with nutritional yeast, turmeric, garlic powder, onion powder, dried herbs, salt, and black pepper. Stir to combine and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
- 5Step 5
Stir in the fresh spinach and cook for 1-2 minutes until wilted.
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