This tofu veggie hash has no cholesterol, is low in saturated fat, is high in protein, potassium, iron and fiber. So for all the egg eaters out there, I'd like you to give this recipe a try and I hope that you'll never eat eggs your way again. I mean, why would you when this is so delicious and good for you! And good for the chickens too!
I usually make this for a Sunday breakfast or a quick dinner. I like serving it with corn or whole wheat tortillas and spicy salsa. Also, feel free to add any vegetables you like--it will only get healthier! Broccoli and shiitake mushrooms would be a nice addition!
1 package organic extra firm tofu
1 red bell pepper, diced
1 medium onion, diced
1-2 pounds baby Yukon gold or baby red potatoes, rinsed well and diced.
1 package baby spinach
1-2 tsp turmeric powder
1-2 tsp black salt (Black salt is a rose colored powder, not black, tastes and smells like eggs and really salty. You can purchase it at Indian markets. If you can't find it, no problem, then just use the turmeric powder.)
1 tbsp canola oil (you can cut back on the oil and use some veg stock to make it even healthier.)
Salt and pepper to taste
- In a large frying pan, heat canola oil on medium heat, add potatoes and cook for 10-15 minutes until they start to soften and brown.
- Add bell peppers and onion, season with salt and pepper and cook for about 10 minutes more until potatoes are fully cooked. Stir frequently so that potatoes do not burn and add some vegetable stock if it seems dry.
- While potatoes are cooking, drain tofu and place in a large bowl and mash with a fork. Stir in black salt and turmeric.
- When the potatoes and peppers are finished, add tofu and spinach and cook until spinach is wilted and everything is combined.
- Check for seasonings and add salt and pepper if needed.