Monday, November 29, 2010

Tofu Scramble with Sweet Potato Hash

tofu scramble with sweet potato hashAnd for the hat trick...

For the hash:
1 potato, scrubbed
1 sweet potato, scrubbed
2 Tbsp olive oil
1/2 onion, finely diced

Microwave the potatoes for just three minutes, then dice them.

Heat oil in a saute pan over medium-high heat, then add the potatoes, onion, and any other vegetable to the pan. Toss to coat potatoes 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.