robotheartrecipes:

Southwestern Breakfast Hash with Baked Tofu
Serves 4

I made this recipe for breakfast this morning. Even after making a few tweaks to the original (it called for pan-cooked tempeh instead of baked tofu), there are a couple other things I think would enhance the dish, such as the additions of garlic, chili powder, and fresh cilantro. That being said, it is still yummy as is and creates a very hearty breakfast meal.

INGREDIENTS

8-ounces firm tofu, drained, pressed, and cut into 1-inch squares

1 teaspoon olive oil

juice of 1 lime + 4 slices for serving

2 medium red potatoes, scrubbed and cut into 1-inch pieces

2 tablespoons canola oil

½ teaspoon ground cumin

1 jalapeño, seeded and finely diced

3 scallions, cut into ¼-inch slices (reserve 1 for garnish)

8-ounces cherry or grape tomatoes, halved

1 15-ounce can organic black beans, drained and rinsed

2 teaspoons nutritional yeast

1 medium avocado, coarsely chopped

kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

Step One: Heat oven to 375 degrees. In a medium bowl, gently toss tofu squares with olive oil and lime juice. Place in a non-stick baking pan. Bake for 35-40 minutes, or until golden brown and crispy on the outside, turning halfway through. Remove from oven and set aside.

Step Two: Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 5-6 minutes. Drain and set aside.

Step Three: Heat 1 tablespoon canola oil in a large pan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 7-10 minutes. Add tofu and stir to coat with cumin-infused oil. Season with salt and pepper, remove mixture from pan and set aside.

Step Four: Heat remaining canola oil over medium heat. Cook jalapeño, scallions, tomatoes, beans, and yeast, stirring, until tomatoes begin to break down, about 5-6 minutes. Add potatoes and tofu and cook until heated through.

Step Five: Remove from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion and serve with a slice of lime.

Source: Adapted from “Southwestern Breakfast Hash,” from Whole Living, April 2011.