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
- 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.
- 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.
- 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.
- Season the mixture with salt and pepper, to taste. Serve hot.
- The Cook's Secrets:
- To seed a tomato, cut the tomato in half crosswise, and gently squeeze out the seeds.
Calories: 245 Fat: 8 gm Carbohydrates: 27 gm Protein: 16 gm