You know how there’s a place you love to go out to eat, that has your one favorite item on the menu? And every time you go, you vow to order something else — but then you don’t. That’s how it is at a popular, diner-style bistro in my town that’s always packed — because the food is so hearty and cheap.
No matter what else is on the menu or on special, I just can’t help ordering the dish that inspired this recipe. Their version of vegan hash browns layers crispy potatoes on the bottom of a skillet-shaped plate, followed by tofu, and finally, it’s topped with spinach and tomatoes. It’s really simple, as is my rendition of the dish — not seasoned in any fancy way. The combination of ingredients just make it as cozy and comforting as can be.
In this rendition, I don’t bother with the layering (though you’re welcome to do so!) — everything is mixed together, and it tastes just as good that way. If you have your potatoes cooked or microwaved ahead of time, these potato and tofu hash browns will have you eating in no time. This is one of those great dishes that’s good for breakfast, lunch, dinner, or weekend brunch. Serve with whole-grain toast and fresh fruit (or fruit salad), any time of day.
Serving Size: 1
Amount Per Serving:Calories: 382 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 117mg Carbohydrates: 55g Fiber: 9g Sugar: 6g Protein: 18g