TRAINAI RECIPE · BREAKFAST
Smoky Tofu and Potato Breakfast Hash
Cut potatoes into 1 cm cubes so they cook evenly.
- Prep
- 10 min
- Cook
- 20 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
465 kcal31.1 g protein45.4 g carbohydrate20.8 g fat10.4 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g firm tofu, drained
- 180 g potato, raw
- 80 g bell pepper
- 40 g onion
- 7 g olive oil
- 3 g smoked paprika
Ingredient notes
Vegan ingredients.
Contains: soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Cut potatoes into 1 cm cubes. Simmer in water for 8–10 minutes until almost tender, then drain. Dice pepper and onion; drain and crumble tofu.
- Heat oil in a large nonstick skillet. Cook drained potatoes over medium-high heat for 5 minutes, turning to brown.
- Add onion, pepper, tofu and spices. Cook for 8–10 minutes, stirring, until the vegetables are tender and tofu is piping hot.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
