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.
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).
Cooking with Kids
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.
More Tofu Recipes
Tofu and Potato Hash Recipe
- 280 g tofu
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp tumeric
- 500 g potatoes
- 100 g cherry tomatoes
- 1 small red onion
- 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.