Wednesday, September 15, 2010

Breakfast Tofu and Vegetable Hash

The best of all worlds to start your morning - tofu, potatoes, and peas! Four Stars.

8 ounces extra-firm tofu, drained
1 tsp tamari or Shoyu
1/2 tsp curry power*
1/4 tsp dried dill weed
2 medium red-skinned potatoes, diced
2 tsp olive oil
1/2 cup diced green peppers
1/4 cup diced red onion
1-2 garlic cloves, minced
1/3 frozen peas
1 small tomato, finely diced
fresh parsley to taste
1 TB nutritional yeast
sea salt to taste
freshly ground black pepper

Crumble the tofu in to small bowl with the first 3 spices. Mix and let sit. Heat olive oil in pan and cook potatoes over medium heat until lightly browned around the edges. Add bell pepper, onions, and garlic and cook until onion is translucent. Add peas and cook for 2-3 minutes. Add tofu and the rest of the ingredients and cook for around 2 minutes.

*If you're not too wild about curry powders, substitute with 1/2 tsp cumin powder, 1/2 tsp thyme, 1/2 tsp tumeric powder, and 1/4 tsp cayenne powder

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