Scrambled Tofu Summer Hash

 
1 lb. firm tofu, patted dry
1 t. onion powder
1/2 t. garlic powder
1/4 t. turmeric
3 cups red-skin potatoes, washed well, and cut into 1-inch cubes
1 T. olive oil
1 1/2 cups orange or yellow pepper, destemmed, deseeded, and diced
1 cup green onion, thinly sliced
1 T. garlic, minced
1 1/2 cups fresh or frozen peas
1 cup Roma tomatoes, deseeded, and diced
1/4 cup freshly chopped chives
2 T. freshly chopped dill
2 T. freshly chopped parsley
2 T. nutritional yeast flakes
1/2 t. sea salt
1/8 t. freshly ground black pepper
 

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top of the tofu, toss well to evenly coat the tofu, and set aside. In a non-stick skillet, saute the cubed potatoes in the olive oil for 7-10 minutes, or until lightly browned around the edges. Add the orange pepper, green onion, and garlic, and saute an additional 2 minutes. Add the reserved tofu and peas, and saute the mixture an additional 3-5 minutes while stirring constantly or until potatoes are tender. Add the remaining ingredients, stir well to combine, and cook the mixture an additional 1-2 minutes or until the tomatoes start to soften. Taste and adjust seasonings, as needed.

Serves 4 - 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett