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Tofu Hash

13 ingredients

Ingredients

  • 600 g potatoes, cut into bite-size chunks

  • 300 g firm tofu, crumbled

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 2 garlic cloves, minced

  • 200 g spinach or kale, roughly chopped

  • 2 tomatoes, chopped

  • 2 tbsp tahini

  • 1 lemon, juiced

  • 1 tbsp tamari or soy sauce

  • 1 tbsp sweet chilli sauce or sriracha

  • 2 tbsp water

  • Salt and pepper

Steps

Prep

oven and sauce

  1. Preheat the oven to 200°C. Toss the potatoes with the olive oil, smoked paprika and a pinch of salt, spread on a tray and roast for 30–35 minutes until golden and crisp.

  2. Make the sauce: whisk the tahini, lemon juice, tamari, sweet chilli sauce, garlic and water in a small bowl until smooth, adding a little more water to loosen if needed.

Cook

pan

  1. Crumble the tofu and fry in a little oil over medium-high heat for 5–6 minutes until golden and dry, seasoning with salt and pepper.

  2. Add the spinach or kale to the pan and cook for 1–2 minutes until wilted.

  3. Add the tomatoes and cook for 1 minute, just to warm through.

  4. Fold in the roast potatoes, drizzle with the sauce and serve.