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.
Cuisine Austrian, vegan
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Stephanie 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.