This vegan version of Austrian potato hash will leave you feeling satisfied. Smoky and spicy flavors combine with tofu, potatoes, broccoli, and cherry tomatoes, and seeds.
AuthorStephanie McKercher, RDN
3 ½cupsquartered Dutch yellow baby potatoes(substitute with potato of choice)
1blockextra firm tofu,drained and pressed
½cupdiced white onion
½teaspooncrushed red pepper
Salt and pepper
2cupschopped broccoli florets
1cupmini heirloom or cherry tomatoes
Heat oil in frypan with lid on stovetop over medium-high heat. Add potatoes, tofu, onion, paprika, crushed red pepper, salt, and pepper and stir until mixed. Cover and cook until onion is translucent, about 5 minutes.
Add broccoli and tomatoes and cook until potatoes are fork tender, 10-12 additional minutes. Add seeds and remove from heat. Transfer to serving dish and enjoy!
This recipe originally appeared on GratefulGrazer.com.