Hash Browns with Italian-Seasoned Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These just might be the most colorful hash browns you've ever had. The seasoned baked tofu, a chewy, tasty form of soy, makes them a hearty main dish. Serve with a side salad of mixed greens, tomatoes, and olives. If you'd like, add steamed fresh spinach to each plate. Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 cups chopped onion |
1 cup chopped carrot |
1 garlic clove, minced |
1 (20-ounce) package refrigerated diced potatoes with onion (such as simply potatoes) |
1 cup coarsely chopped red bell pepper |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (8-ounce) package water-packed baked garlic and herb italian-style tofu (such as white wave), cut into 1/2-inch cubes |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes. Add potatoes, and sauté 7 minutes or until lightly browned. Stir in bell pepper, salt, black pepper, and tofu; sauté 4 minutes or until thoroughly heated. Remove from heat, and sprinkle with parsley.
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