TexMex Tofu Hash

TexMex Tofu Hash
http://saltandwind.com/recipes/296-texmex-tofu-hash-recipe
TexMex Tofu Hash | http://saltandwind.com I always wanted to be a lady who brunched. I know, the ladies who lunch are the glamorous ones but brunch is so much more my style. But, for years, my Saturd...
Cuisine
Ingredients
15
Hands-On Time
30 minutes
Total Time
50 minutes
Yield
-
Servings
4
TexMex Tofu Hash | http://saltandwind.com
Skill
Beginner
Course
Breakfast, Brunch, Dinner, Lunch
Cuisine
American
Ingredients
15
Hands-On Time
30 minutes
Total Time
50 minutes
Yield
-
Servings
4
Diet
Vegan, Vegetarian
TexMex Tofu Hash | http://saltandwind.com

I always wanted to be a lady who brunched. I know, the ladies who lunch are the glamorous ones but brunch is so much more my style. But, for years, my Saturday and Sunday morning were devoted to dancing and now I tend to work most weekends. As in, I have to force myself to stop working and remind myself that it’s time to take a break.

And what a better time to do that than brunch — it’s a sort of cure-all for any situation. Long night last night? Brunch will make it better! Want to fuel up before a day of shopping? Brunch is the answer. A post-hike catch-up with your friends? Brunch it is! 

But the downside of brunch is the lines. And the waiting while your stomach is crying for a morsel of anything that resembles food. So, I’ve been bringing brunch inside and staying away from the craziness and the crowds that make up the weekend brunch scene in Hollywood. This brunch is inspired by a dish my man likes at a local cafe but I started making it at home so we don’t have to deal with the crowds. A few twists and tweaks of my own and it’s a vegetarian hash that’s not quite as greasy as most diner hash, but just as filling and certainly a lot more attractive (I mean, look at those colors!)

Ingredients

  • 12 ounces small red or purple potatoes
  • 3 tablespoons canola, grapeseed, or coconut oil
  • 8 ounces firm tofu
  • 1 teaspoon ground cumin
  • 1/2 medium yellow onion

    finely chopped

  • 4 green onions (aka scallions)

    trimmed and thinly sliced

  • 1 medium jalapeño

    trimmed and finely chopped (seeds removed if you want it less spicy)

  • 8 ounces grape or cherry tomatoes

     halved (about 1 1/2 cups)

  • 1 1/2 cups cooked black beans

    (or 1 (15oz) can drained and rinsed)

  • 1/4 cup roughly chopped fresh cilantro leaves
  • 2 medium ripe avocado

    pitted and sliced, for garnish

  • 8 corn tortillas

     warmed, for serving

  • 1 medium Lime

    cut into 6 wedges, for garnish (optional)

  • salsa

    for garnish

  • Crema or sour cream

    for garnish

Instructions

Place potatoes in a large saucepan of heavily salted water and bring to boil over high heat. Boil until potatoes are knife tender, about 15 to 20 minutes. Drain and set aside until cool enough to handle. Cut into quarters and toss with 1 tablespoon of the oil, a pinch of the cumin, and pinch of salt.

Tip

If you want even more crispiness, cook this in your favorite cast iron skillet and serve it directly from the skillet at the table.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat. Place tofu on a paper towel and place another paper towel on top and pat to dry off excess moisture then season with a pinch of salt. When oil is smoking, add tofu and cook until brown on all sides, about 10 minutes. Remove to a bowl and toss with a third of the cumin and a pinch of salt.

Return pan to stove over medium-high heat, add remaining oil, onions, jalapenos, and the light part of the scallions. Season with 1/2 teaspoon of salt and cook until golden brown. Add the potatoes and cook, stirring rarely, until they’re crisp and browned on the edges.

Stir in the tomatoes and cook until they just begin to soften and collapse. Stir in beans, remaining cumin, a 1/4 teaspoon of salt and cook until heated through. Add a splash (about 1/4 cup) water to the pan scrape any browned bits off the bottom of the pan and cook until it just becomes saucy. Add the tofu and heat through.

Remove from heat, stir in remaining scallions, cilantro, and top with avocado slices. Serve with warmed tortillas, lime wedges, and, if desired, salsa and sour cream.

Notes

Food styling and photography by Aida Mollenkamp

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