Tofu and Potato Hash Browns
Serving Size / Yield
- 4 to 5 medium potatoes
- 1 16-oz. tub extra-firm tofu
- 1 1/2 Tbs. olive oil
- 1 medium onion, finely chopped
- 1/2 medium green bell pepper, minced
- 1 pinch paprika to taste
- 1 pinch salt to taste
- 1 pinch pepper to taste
Bake or microwave potatoes in their skin until done, but still firm. When cool, peel and cut into small dice.
Cut tofu into 1/2-inch thick slices. Blot well, then dice. Heat oil in skillet. Add onion and saute until translucent. Add potatoes, tofu, and bell pepper. Saute over medium-high heat, until mixture is golden brown.
Sprinkle in a little bit of paprika, season with salt and pepper, and serve.