If you have tofu and veggies on hand, you can make this hash for a simple & filling start to your day. The veggies I used were just what I had in the fridge. Change it up to your liking & make it yours. I got the inspiration for this from a similar dish at Common Roots Cafe in Minneapolis.
Tofu & Vegetable Hash
1/3 block firm tofu, cut into one-inch cubes
4 medium mushrooms, chopped
1/2 baked potato, cut into one-inch cubes
1/4 red pepper, chopped
1 clove garlic, diced
1/4 cup shredded cheddar
Cilantro for garnish
Crushed red pepper
Using a paper towel and a plate or cutting board, press tofu several times to remove liquid. Cut into one-inch cubes, and save 2/3 of it for another dish (it will keep in the fridge for several days).
In saucepan, fry tofu in olive oil over medium heat, turning frequently to cook all sides evenly. After about three minutes, add the diced potato and garlic.
Cook for several minutes, then add red pepper and mushrooms. Stir occasionally to cook evenly.
Once all veggies are cooked to your liking, add cheddar cheese and heat briefly until melted. Season with salt, pepper, and crushed red pepper. Enjoy in your back yard with your morning coffee or tea.
Notes: This makes one BIG serving, or could be two smaller servings, paired with a side of fresh fruit. Make it vegan by leaving out the melty cheese on top!
What are your favorite veggies to eat for breakfast? Share in the comments below, or on Facebook or Twitter. If you enjoyed this post, make sure you subscribe to my RSS feed!