Scrambled Tofu Summer Hash

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Scrambled Tofu Summer Hash

 

1 pound firm tofu, patted dry

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

3 cups red-skin potatoes, washed well, cut into 1 " cubes

1 tablespoon olive oil

1 1/2 cups diced seeded orange or yellow pepper

1 cup thinly sliced green onion

1 tablespoon minced garlic

1 1/2 cups fresh or frozen peas

1 cup diced seeded Roma tomatoes

1/4 cup freshly chopped chives

2 tablespoons freshly chopped dill

2 tablespoons freshly chopped parsley

2 tablespoons nutritional yeast flakes

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

 

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion

powder, garlic powder, and turmeric over the top of the tofu, toss well to

evenly coat the tofu, and set aside.

In a non-stick skillet, saute the cubed potatoes in the olive oil for 7 to 10

minutes, or until lightly browned around the edges. Add the orange pepper, green

onion, and garlic, and saute an additional 2 minutes.

Add the reserved tofu and peas, and saute the mixture an additional 3 to 5

minutes while stirring constantly or until potatoes are tender.

Add the remaining ingredients, stir well to combine, and cook the mixture an

additional 1 to 2 minutes or until the tomatoes start to soften. Taste and

adjust seasonings, as needed.

Yields 4 to 6 servings.