Vegan Hash Browns with Tofu, Greens, and Tomatoes

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.

Yield: 4

Vegan Hash Browns (with Tofu, Greens, and Tomatoes)

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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.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 4 to 5 medium or 3 large potatoes
• 14-ounce tub extra-firm tofu
• 2 tablespoons olive oil
• 4 to 5 ounces power greens or baby spinach
• 2 medium or 4 small tomatoes, diced
• Paprika
• Salt and freshly ground pepper to taste

Instructions

1. Bake or microwave the potatoes in their skins until done but still quite firm. When cool enough to handle (ideally at room temperature), peel and cut into large dice.
2. Cut the tofu into 6 slabs crosswise slices. Blot well between paper towels or clean tea towels, then cut the slabs into dice. Or, if you have a tofu press, press the tofu ahead of time.
3. Heat the half oil in a wide skillet or stir-fry pan. Add the tofu and cook over medium-high heat until golden on most sides, about 8 minutes, stirring often. 
4. Add the potatoes and drizzle in the remaining oil. Continue to cook over medium-high heat, stirring often, until the potatoes and tofu are golden brown to your liking.
5. Stir in the greens (in batches if needed), cover, and cook until they’re just wilted down.
6. Stir in the tomatoes and sprinkle in a generous dusting of paprika. Season with salt and pepper and serve.

Nutrition Information:

Yield:

4

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

Nutrition data is always an estimate depending on program used to calculate and exact products used.

• See lots more of our easy vegan recipes, breakfast & brunch recipes, and casseroles & skillets