We are big fans of breakfast for dinner or, as we say, brinner. This hearty, flavorful and easy hash really hit the spot last night with some thick slices of fresh, homemade artisan bread. Make it for breakfast, lunch, or dinner. Store leftovers to reheat for breakfast, lunch, or dinner. Or, better yet, throw in some black beans with the leftovers and freeze some burritos.
Tofu Veggie Hash
Time commitment: 30 minutes Makes: 6-8 servings
- 6 small red potatoes, diced small
- 1 tablespoon canola oil
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 package extra firm tofu, drained
- 2 bell peppers, diced large
- 2 tomatoes, cored and diced
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground tumeric
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne chili powder
- 1/3 cup water
- 1 cup white or crimini mushrooms, thinly sliced
- 1/4 cup nutritional yeast
- Slices of bread for toast
- Add potatoes to a medium sauce pan. Cover with enough water to cover and add a generous pinch of salt. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes till almost fork tender then turn off heat. Set aside.
- Heat a large, heavy skillet over medium heat. Add oils, then onion and garlic. Cook for a few minutes, stirring occasionally so onions and garlic don’t brown. Tear drained tofu into hunks and add to pan. Cook until most of the liquid has evaporated, scraping bottom of pan with a spatula every couple of minutes.
- Meanwhile, mix spices, salt and water together in a small bowl. Drain potatoes. Add peppers and tomatoes; cook till most of the tomato liquid has evaporated. Add spice mixture, potatoes and mushrooms; stir to combine. Add nutritional yeast and stir.
- Turn off heat. Prepare toast. Serve with toast. If there are leftovers, refrigerate or freeze in sealed containers, or wrap in tortillas and freeze for breakfast burritos!