Tofu and Potato Hash Browns
Have potatoes cooked ahead of time and this easy and tasty dish will have your family eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave the potatoes the night before for a head start, or plunge them into very cold water once done so they can be handled within a short time.
4 to 5 medium or 3 large potatoes
1 (16-ounce) tub extra-firm tofu
2 tablespoons light olive oil
1 medium onion, finely chopped
1/2 medium green bell pepper, minced (optional)
Salt and freshly ground pepper to taste
- Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle (ideally at room temperature), peel and cut into small dice, between 1/4 and 1/2 inch.
- Cut the tofu into 1/4-inch-thick slices. Blot well between paper towels or clean tea towels, then cut into approximately 1/4-inch dice.
- Heat the oil in a large, wide skillet. Add the onion and sauté until translucent. Add the diced potatoes and tofu, and the optional bell pepper. Sauté over medium-high heat, stirring frequently, until the mixture is golden brown all over, about 12 minutes.
- Sprinkle in a small amount of paprika, season with salt and ground black pepper, and serve.
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.