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.
Course entree
Cuisine Austrian, vegan
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Stephanie McKercher, RDN
Ingredients
2tablespoonsgrapeseed oil
3 ½cupsquartered Dutch yellow baby potatoes(substitute with potato of choice)
1blockextra firm tofu,drained and pressed
½cupdiced white onion
1tablespoonsmoked paprika
½teaspooncrushed red pepper
Salt and pepper
2cupschopped broccoli florets
1cupmini heirloom or cherry tomatoes
2tablespoonspumpkin seeds
2tablespoonssunflower seeds
Nutritional yeast(optional)
Fresh parsley(optional)
Lemon wedges(optional)
Instructions
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!