Smoky Tofu and Potato Breakfast Hash (Vegan)

Ingredients

• 400 gextra-firm tofu, extra-firm, crumbled
• 2medium potatoes (Yukon Gold or red), small cubes
• 1red bell pepper
• 60 gkale, stems removed
• ½medium onion
• 1¾ tspsmoked paprika
• 1 tspground cumin
• ¼ tspground turmeric
• 2½ tbspnutritional yeast
• 1¼ tbspcanola or avocado oil
• ½ tspsalt

Method

1. Cut the potatoes into 1.5 cm (1/2 inch) cubes. Dice the onion and pepper and chop the kale. Pat the tofu dry and crumble it.

2. Heat the oil in a large skillet with a lid over medium heat.

3. Add the potatoes, cover and cook for 10 minutes, stirring twice, until almost tender. Uncover, turn to medium-high and cook 5 minutes more until crisp.

   15 min timer

4. Add the onion, pepper and tofu with the smoked paprika, cumin and turmeric and cook, stirring, for 5 minutes, until the tofu is golden and hot.

   5 min timer

5. Stir in the kale, nutritional yeast and salt and cook for 1 to 2 minutes until the kale wilts. Serve hot.

Storing and reheating

Keeps 3 days.