Tofu Potato Hash
Source: Recipe and photo courtesy of Idaho Potato Commission
This curry-spiced hash can span the dayparts, serving as a side or main dish at breakfast, brunch, lunch or dinner. Potatoes add heartiness, spinach and tofu boost nutrition, and pimientos, red onion and jalapenos contribute contrasting color and flavor.
Ingredients
10 lb. firm tofu, diced
2 oz. curry powder, divided
Vegetable oil for frying
1 lb. jalapeno peppers
1 lb. cornstarch
2 cups extra-virgin olive oil
5 lb. red onion, diced
1/2 lb. garlic cloves, chopped
10 lb. russet potatoes, steamed and diced
1/2 oz. cayenne pepper
Pinch dried thyme
5 lb. converted brown rice, cooked
5 lb. fresh spinach, julienned
2 lb. canned pimientos, drained
2 cups extra-virgin olive oil
1 gal. vegetable stock
Salt and freshly ground black pepper, to taste
Steps
- Sprinkle tofu with half the curry powder; steam 2 to 3 minutes and set aside.
- In large, heavy-bottom pot, heat oil to 350°F. Coat jalapenos with cornstarch and deep-fry until golden-brown. With slotted spoon, transfer jalapenos to paper towels to drain; set aside.
- In large skillet over medium heat, heat olive oil. Sauté potatoes, onions and garlic in hot oil for 15 to 20 minutes until golden-brown. Add cayenne, thyme and remaining curry powder; sauté for 3 minutes, stirring constantly.
- Add rice, spinach, pimiento and tofu. Stir in vegetable stock as needed to moisten. Season with salt and pepper.
- To serve, garnish with 2 jalapeno slices.