Tofu & Vegetable Hash
Yield:: 4 servings
This "dinner in a skillet" makes a quick and soothing evening meal, but it's also delicious for breakfast, brunch, or lunch.
  • 2 medium potatoes, peeled and cut into ½-inch cubes
  • 1 Tablespoon olive oil
  • 1 cup chopped onions
  • 2 to 4 cloves garlic, pressed or finely minced
  • 1 pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled
  • 2 small zucchini, diced
  • 2 ripe, medium tomatoes, seeded and chopped (see The Cook's Secrets below)
  • 1½ Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
  • ½ teaspoon dried basil leaves
  • ¼ teaspoon turmeric
  • salt and ground black pepper, to taste
  1. Place the potato cubes in a steamer basket or steamer insert in a large saucepan filled with an inch of water. Bring the water to a boil. Cover the saucepan with a lid, and reduce the heat to medium. Steam the potatoes until they are tender, about 15 to 20 minutes. Set aside.

  2. Meanwhile, heat the olive oil in a large skillet over medium high. When the oil is hot, add the onions and garlic, and saute until the onion is very tender and browned, about 10 to 15 minutes.

  3. Add the reserved cooked potatoes (from step #1), tofu, zucchini, tomato, nutritional yeast flakes, basil, and turmeric to the cooked onions in the skillet. Cook, stirring almost con­ stantly, until the zucchini is just barely tender, about 8 minutes.

  4. Season the mixture with salt and pepper, to taste. Serve hot.

  5. The Cook's Secrets:
  6. To seed a tomato, cut the tomato in half crosswise, and gently squeeze out the seeds.
Nutrition Information
Calories: 245 Fat: 8 gm Carbohydrates: 27 gm Protein: 16 gm

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