book - Tofu and Potato Hash

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Tofu and Potato Hash

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tofu -- frozen then defrosted

2 tablespoons canola oil

1 yellow onion -- diced

1 pound russet potatoes -- (about 2 large), finely diced

1 teaspoon dried oregano

1/2 teaspoon soy sauce

1/2 pound pear tomatoes -- (about 3 medium), chopped

1/2 teaspoon salt

several drops Tabasco sauce

 

Crumble the tofu into a bowl, then blot firmly with a paper towel or clean tea

towel to remove any excess moisture. Set aside. Heat the oil in a large deep

skillet and add the onion. Saute until the onion is translucent, about 4

minutes, then add the potatoes and saute for 5 minutes, stirring frequently.

Add 1/3 cup water to the pan, alon with the oregano and soy sauce, and continue

to cook for about 5 minutes, until the potatoes are tender and the liquid is

almost completely absorbed. Add the tomatoes, salt, Tabasco, and tofu. Cook,

stirring frequently, until the hash is lightly browned and crusty, about 2 to 3

minutes. Serve immediately.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 165 Calories; 8g Fat (43.0% calories from

fat); 8g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 217mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Place a standard water-packed tofu container in the freezer overnight or

for up to 2 months. If you buy bulk tofu, simply place the slabs in a plastic

bad before freezing. Before starting the recipe, defrost the tofu on the

countertop for several hours. Serve the hash with toast and fresh fruit for a

hearty breakfast.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0