Yes, that’s tofu(!) hash scramble!

Tofu that tastes like an egg?

Hash is a meal that can easily be thrown together, and my entire family will happily eat it. It is simple to adapt and allows my kids to pick what they want (and don’t want) on top of their potatoes. 

I was raised on farm fresh eggs that I picked out by myself from the chicken coop in my backyard. My mom is completely perplexed and constantly asks me why I’ve given them up. I honestly don’t miss them because I have finally mastered the tofu egg! I have been on a mission to cook tofu in a way that rivals the taste and consistency of a scrambled egg! I knew progress had been made when my youngest named them “Teggs”, and we now have to remind him to share the plateful with his siblings.

There are three tricks I have found while perfecting my “Tegg” craft.

First, instead of sautéing it in a pan, I place the tofu in the oven and airfry it! This method gets that “barely crisp on the outside and soft on the inside” result I expect from scrambled eggs.

Second, I found that adding Asafetida (a spice native to Southwestern Asia) creates the actual smell and taste of an egg! Wild, I know!

The last thing I do is what I use in place of oil and salt in almost all of my recipes. I bought a mister and fill it with Bragg’s amino acids. I keep it in the fridge and spray food before baking it in the oven. It gives the potatoes and tofu a golden color as it cooks.

If you try this out please let me know what you think! 

Yes, that’s scrambled TOFU(!) Hash

Print Recipe

Hash is a meal that can easily be thrown together, and my entire family will happily eat it. It is simple to adapt and allows my kids to pick what they want (and don’t want) on top of their potatoes. 

• Author: Amy Grossman
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes

Ingredients

Scale 1x2x3x

5 pounds gold potatoes, diced

1 cup kale or spinach

1 cup chopped red, yellow, and orange peppers

1/4 cup chopped fresh jalapeno peppers

1 16 oz. container extra firm tofu

1/4 teaspoon turmeric powder

1/2 teaspoon Asafetida

1 teaspoon garlic powder

1 teaspoon liquid aminos (I like Bragg’s)

parchment paper and access to an air fryer (for best tofu results)

can be dressed with caeser dressing or sriracha sauce (I like Yellow Bird)

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Instructions

1. Preheat oven to 400° and set to airfry mode. No airfry? Set to Bake at 375°.
2. Line two baking sheets with parchment paper.
3. Spray or lightly coat potatoes with amino acids and dust with garlic powder.
4. Place potatoes in the oven for 30 minutes. Turn once halfway through cooking, making sure the potatoes no longer stick to the parchment paper.
5. While potatoes are cooking, remove tofu from package and discard all water.
6. Press tofu for 20 minutes, or dry with paper towels.
7. Cut up the tofu into small squares and then use a fork to slightly crumble it, as close to the consistency of scrambled eggs as possible. Place in bowl.
8. Add and gently stir together, careful to keep the tofu consistency in place:
   amino acids
   garlic powder
   turmeric powder
9. Spread all of the tofu out onto the parchment paper and add to the oven.
10. Cook tofu for 30 minutes, checking on it every 10 minutes. Gently turn it with a metal spatula until it is firm and slightly brown.
11. Once potatoes and tofu is ready, prepare plates. I like mine in this order: 
    potatoes
    peppers and kale/spinach
    tofu eggs
    caeser dressing

    How do you like your hash?