Tofu & Potato Breakfast Hash With Spicy Tahini Sauce

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Deliciously Ella

Total Time

45 minutes

Prep Time

0 seconds

Cook Time

45 minutes

Rating

(0)

Ingredients

4 servings

2 baking potatoes
8 oz medium–firm tofu
1 tablespoon tamari
1 tablespoon maple syrup
1 medium white onion
2 cloves garlic
8 oz curly kale
8 oz cherry tomatoes
pinch of dried red chilli flakes
drizzle of olive oil
pinch of sea salt & black pepper

American Vegetarian Breakfast Intermediate ...

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Preparation

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Step 1

Pre-cook the potatoes in advance; ideally the night before or up to 3 days before. Ensure the potatoes are clean and dry; then prick all over with a fork. You can either bake them in an oven preheated to 200°C fan / 390°F for 50–60 minutes; or microwave on high for 3–4 minutes at a time, turning over at each interval. Cooking time will depend on your microwave but on average, it takes about 15–20 minutes. Once cooked, allow the potatoes to cool completely before slicing into 2cm / 1” pieces.

Step 2

When you are ready to make the hash, using clean hands, tear the tofu into bite-sized pieces. On a clean surface, sandwich the tofu between 2 sheets of kitchen paper. Press down to release as much water as possible. Repeat the process again with more clean, dry kitchen paper. If you have the time, repeat the process again — the more water you release from the tofu, the better it will taste as it will turn perfectly golden and crispy when cooked.

Step 3

In a heavy-bottomed frying pan, heat a generous drizzle of olive oil over medium–high heat. Add the potato pieces and sprinkle generously with salt and pepper. Cook for 12–15 minutes, stirring occasionally, until golden brown on all sides. Remove from the heat and set aside onto a large plate while you cook the tofu.

Step 4

Give the pan a quick wipe with kitchen paper and return to the heat. Add another drizzle of olive oil, along with the dried tofu pieces and season with salt and pepper. Cook for 12–15 minutes, stirring every 2 minutes or so, until golden and crispy all over. Then add the tamari and maple syrup and cook for 1 minute, until the tofu has absorbed some of the flavour. Remove and place on a side plate.

Step 5

Wipe the pan again, return to the heat and add the onions and garlic. Sprinkle with salt and pepper. Cook for 4–5 minutes until softened and translucent. Then add the kale and cook for 2–3 minutes until tender and reduced in size.

Step 6

Return the cooked potatoes and tofu to the pan; add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally until everything is piping hot.

Step 7

For the tahini sauce, simply place the tahini, lemon juice, sriracha, garlic, maple syrup and tamari in a medium bowl and whisk to combine (add a tablespoon of boiling water to loosen, if required).