Monday, November 22, 2010

Tofu Scramble with Red Flannel Hash

tofu scramble with red flannel hash

Second verse, pretty much the same as the first.

For the hash:
1 potato, scrubbed
1 beet, scrubbed
2 Tbsp olive oil
1/2 onion, finely diced
1/2 red bell pepper, finely diced

If your beet comes with its greens, you can chop those up and throw them in the hash.

Microwave the potato and beet for just three minutes, then dice them.

Heat oil in a saute pan over medium-high heat, then add the potato, beet, onion, bell pepper, and any other vegetable to the pan. Toss to coat potato and beet in oil, then cover and cook for 10-15 minutes. Uncover and toss again, and cook for another 10-15 minutes until browned.

Set the hash aside and use the same pan for the tofu.

For the tofu:
1 package extra-firm tofu
1 Tbsp olive oil
1/2 onion, finely diced
1 Tbsp soy sauce

Heat oil in the pan over medium heat. Add the onions and saute lightly for 1-2 minutes. Stir in soy sauce.

Break the tofu into eight pieces, squeezing each piece until it's about half its original thickness, then loosely crumble it into the frying pan. Stir to combine with the onion-soy mixture and cook until heated through, about five minutes.

Put the hash back in the pan like in the picture, and let it all heat back up for about five minutes before serving.

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