This recipe is as delicious as it is simple. A quick tofu hash is perfect for just about any occasion: a rushed weekday breakfast, a lazy sunday brunch, a post-workout recovery meal, a power lunch, or even a hearty dinner for the whole family. Plus, this is a dish full of complete plant-based nutrition that will keep you satisfied for hours.
Makes about 2 servings
- 1 1/2 cups frozen hash browns
- 1 cup black beans
- 1 cup cubed tofu
- 1 green bell pepper – diced
- 1/2 white onion – diced
- 2 teaspoons olive oil
- salt and black pepper to taste
- 2 1/2 gallons hot sauce 🙂
In a very large skillet, heat the two teaspoons of olive oil (you don’t need much) and add the onion. Allow the onion to soften (about 4 minutes), and then add the hash browns, tofu, and green pepper. Try to keep everything as close to a single layer as possible so the dish cooks and browns evenly.
Note on the hash browns: it is easiest to buy frozen, pre-shredded hash browns but only if you can find them with just potatoes and no other oils or preservatives (Whole Foods has these). The other option is to simply grate a fresh potato – it only takes about 5 minutes – for fresher hash browns.
Allow everything to cook for about 10-12 minutes, tossing occasionally with a wooden spatula, until the tofu and hash browns develop a golden color. Then, stir in the black beans, some hot sauce, and salt & black pepper to taste. Cook for another 5 minutes.
Transfer to serving plates with liberal amounts of hot sauce.
Don’t let my recipe limit you – feel free to throw in any other veggies you want. Ideas? Diced green onions, spinach, or sliced mushrooms.
16 CommentsLeave a Reply
We made these for dinner and added a jalapeño. That bit might have been a mistake, but it certainly livened things up, especially with the hot sauce.
These were delicious and very satisfying. We’re already coming up with alternative combinations of veggies and beans.
Ooh, I actually like the jalapeño idea! That sounds good. There’s definitely a lot of other bean/veggie options – have fun experimenting! 🙂
My dinner tonight. Thankyou.
I really appreciate the balance of carbs & protein in this recipe since I run several times per week. Thanks for a delicious & creative combo!
Thanks, Amber! I actually made something similar for dinner tonight, but with quartered red potatoes and I wrapped them in whole wheat tortillas. They were great too! 🙂
Sounds great & I will be trying your idea this week! Love me a tortilla!
Hey there, just found your blog today, love it. As a single woman living close to 50 miles, round trip, from any decent place to shop, I often run low on food. I can already tell that I’m gonna get a lot of ideas here.
I live in south Mississippi & run a rescue for abuser, abandoned & neglegted pets(mostly hunting dogs). I’m sure you’ll be hearing from me. Thanks
Hey Paula! I’m glad you found me and I hope my recipes can offer some inspiration 🙂 Rescuing abused pets is such great work – that’s awesome.
Hi there! This is only the second recipe of yours that I’ve tried (the first one was your Perfect Pancakes) and you sir are 2 for 2. I can’t wait to try more! Many thanks from a newbie vegan.
Yay! I’m so happy you’ve enjoyed my recipes so far, Marty, and I hope you continue to have such good success with them 🙂
Wait, when do we put the tofu in?
I have no idea! 🙂 haha, I don’t see that anywhere in the steps, I’m sorry about that. Add the tofu when you add the hashbrowns. I’ll update the post to say this as well.
Sorry for the silly question, I’m just starting out my journey in the culinary world. Do the black beans have to be cooked beforehand? If yes, how so? Thanks!
Hi Charlene! No worries – so I use canned beans often which are already cooked – just open the can and add them right into this dish. You could cook dry beans yourself, which taste much better, but take a long time. See this slow cooker recipe if you’re interested in that: https://www.oneingredientchef.com/slow-cooker-beans/
2 and1/2 gallons of hot sauce in the tofu hash?