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 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.