Yes, that’s scrambled TOFU(!) Hash
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
Scale
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)
Instructions
- Preheat oven to 400° and set to airfry mode. No airfry? Set to Bake at 375°.
- Line two baking sheets with parchment paper.
- Spray or lightly coat potatoes with amino acids and dust with garlic powder.
- Place potatoes in the oven for 30 minutes. Turn once halfway through cooking, making sure the potatoes no longer stick to the parchment paper.
- While potatoes are cooking, remove tofu from package and discard all water.
- Press tofu for 20 minutes, or dry with paper towels.
- 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.
- Add and gently stir together, careful to keep the tofu consistency in place:
amino acids
garlic powder
turmeric powder - Spread all of the tofu out onto the parchment paper and add to the oven.
- 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.
- Once potatoes and tofu is ready, prepare plates. I like mine in this order:
potatoes
peppers and kale/spinach
tofu eggs
caeser dressingHow do you like your hash?
Find it online: https://plantyourfamily.com/tofu-hash-scramble-brunch/