Is there a place in your town where you love to go out to eat, with a favorite item on the menu? And every time you go there, you vow to order something different — but then you don’t. That’s how it is at a popular 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 can’t help ordering the dish that inspired this recipe. This diner version of vegan hash browns layers potatoes on the bottom of a skillet-shaped bowl, followed by tofu, and finally, topped with spinach and tomatoes. It’s so very simple and not seasoned in any special way. But the combination of ingredients makes it cozy and comforting.
In my version of these next-level hash browns, 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. Though it’s a kind of brunch-y dish, it’s also good for lunch or dinner. 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