[cs_content][cs_element_section _id=”1″ ][cs_element_layout_row _id=”2″ ][cs_element_layout_column _id=”3″ ][cs_element_headline _id=”4″ ][cs_content_seo]TOFU HASH\n\nSubheadline space\n\n[/cs_content_seo][cs_element_text _id=”5″ ][cs_content_seo]Fresh tomatoes and red onions mixed together with mini roasted potato cubes that are fluffy on the inside and crunchy on the outside. All added to a base of crumbled tofu spiced with fragrant paprika, turmeric, garlic powder. Plus the all important – a pinch of salt and pepper. \n\n[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][cs_element_layout_row _id=”6″ ][cs_element_layout_column _id=”7″ ][cs_element_gap _id=”8″ ][cs_element_image _id=”9″ ][/cs_element_layout_column][/cs_element_layout_row][cs_element_layout_row _id=”10″ ][cs_element_layout_column _id=”11″ ][cs_element_gap _id=”12″ ][cs_element_text _id=”13″ ][cs_content_seo]This flavourful Tofu and Potato Hash is the perfect simple weekend brunch recipe.
Although it has a very similar texture to scrambled egg the taste isn’t quite there.
I don’t mind this though – I’m not trying to replace that eggy taste and I prefer the flavour of this dish.
The tofu is soft but packed full of flavour with the fragrant spices used in cooking.
Will you be trying this recipe? Let me know in the comments section below.\n\n[/cs_content_seo][cs_element_gap _id=”14″ ][cs_element_global_block _id=”15″ ][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”16″ ][cs_element_layout_row _id=”17″ ][cs_element_layout_column _id=”18″ ][cs_element_headline _id=”19″ ][cs_content_seo]Recipe Tips\n\nSubheadline space\n\n[/cs_content_seo][cs_element_text _id=”20″ ][cs_content_seo]If like me, cutting onions makes you cry then you need to start using this hack for dicing an onion.
I half (small onions) or quarter (medium or large onions), then quickly peel the skin off before popping them in a food processer.
Blitz them up for 5 seconds-ish and viola! You have some perfectly chopped onions.
I say 5 seconds-ish because you need to check the onions every couple of seconds because if you blitz for too long you’re going to end up with onion paste rather than tiny pieces of diced onions).\n\n[/cs_content_seo][cs_element_gap _id=”21″ ][cs_element_gap _id=”22″ ][cs_element_headline _id=”23″ ][cs_content_seo]Recipe Q&A\n\nSubheadline space\n\n[/cs_content_seo][cs_element_text _id=”24″ ][cs_content_seo]Q: Can I use any kind of tofu? \n\n[/cs_content_seo][cs_element_text _id=”25″ ][cs_content_seo]A: I use standard tofu for this recipe as I like the cooked texture. You would get similar results with silken or firm tofu but I haven’t tried this so can’t recommend it. Let me know in the comments below if you give it a go!\n\n[/cs_content_seo][cs_element_gap _id=”26″ ][cs_element_gap _id=”27″ ][cs_element_headline _id=”28″ ][cs_content_seo]Cooking with Kids\n\nSubheadline space\n\n[/cs_content_seo][cs_element_text _id=”29″ ][cs_content_seo]Give the kids the tofu block, tell them to break it into tiny pieces and let them get on with it!
Trust me – it will keep them busy for at least 5 minutes and it saves you a job.\n\n[/cs_content_seo][cs_element_gap _id=”30″ ][cs_element_gap _id=”31″ ][cs_element_headline _id=”32″ ][cs_content_seo]More Tofu Recipes\n\nSubheadline space\n\n[/cs_content_seo][cs_element_text _id=”33″ ][cs_content_seo]Tofu Scramble\n\n[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”34″ ][cs_element_layout_row _id=”35″ ][cs_element_layout_column _id=”36″ ][cs_element_text _id=”37″ ][cs_content_seo]
Tofu and Potato Hash Recipe
Ingredients
Tofu Scramble
- 280 g tofu
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp tumeric
Hash
- 500 g potatoes
- 100 g cherry tomatoes
- 1 small red onion
Instructions
- Peel and chop the potatoes into cubes of around 2cm in size.
- Finely chop the red onion and halve the cherry tomatoes.
- Using your hands crumble the tofu until it is in small chunks and mix together with the paprika, garlic powder and tumeric.
- Spread the potatoes out on a baking tray and cover with 1 tsp of olive oil before popping them in the oven for 20 minutes
- In a pan cook the onion until it's soft then add the tofu mixture and tomatoes, and cook in the pan for a further 5 minutes.
- Combine everything together and serve for breakfast, brunch or lunch. We usually serve it on top of thick crusty bread.
Leave a Reply