Corned Tofu Hash

Flavorful cubes of tofu combined with potatoes and onions make a great breakfast. Corned tofu hash
Yield 3-4 servings
Time 30 minutes
  • medium frying pan with lid
  • wooden spoon
  • small bowl
  • 2 T olive oil
  • 1 c onion (1 large), diced
  • 1 c potatoes, diced
  • 3 T water
  • 1 T tahini
  • 1 T soy sauce
  • 1 clove garlic, minced
  • 1 batch corned tofu, diced
  • pepper

Heat oil over medium heat, add onions, and sauté about 5 minutes, until softened and slightly golden.

Combine water, tahini, and soy sauce, in the bowl, and add to the onions along with the potatoes and garlic.

Cover, reduce to low, and and let cook, stirring occasionally, for 15-20 minutes, until potatoes are tender. If it starts to stick at any time, add a small splash of water and mix well.

Stir the tofu and pepper and continue sautéing until everything is hot.

Serve immediately.

Notes Corned tofu hash goes great with peanut butter pancakes, scrambled tofu, and/or vegan sausage.

Variation: Use 1 c smoked tofu in place of the corned tofu.

Also try Tempeh hash.

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Corned tofu hash