Scrambled Tofu Summer Hash

Recipe Ingredients

1 lb	454g / 16oz	Firm tofu - patted dry
1 teaspoon	5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Turmeric
3 cups	711ml	Red-skin potatoes - washed well,
		And cut into 1" cubes
1 tablespoon	15ml	Olive oil
1 1/2 cups	219g / 7.7oz	Diced seeded orange or yellow pepper
1 cup	62g / 2.2oz	Thinly-sliced green onion
1 tablespoon	15ml	Minced garlic
1 1/2 cups	355ml	Fresh or frozen peas
1 cup	62g / 2.2oz	Diced seeded Roma tomatoes
1/4 cup	36g / 1.3oz	Freshly-chopped chives
2 tablespoons	30ml	Freshly-chopped dill
2 tablespoons	30ml	Freshly-chopped parsley
2 tablespoons	30ml	Nutritional yeast flakes
1/2 teaspoon	2.5ml	Sea salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top of the tofu, toss well to evenly coat the tofu, and set aside.

In a non-stick skillet, saute the cubed potatoes in the olive oil for 7 to 10 minutes, or until lightly browned around the edges. Add the orange pepper, green onion, and garlic, and saute an additional 2 minutes.

Add the reserved tofu and peas, and saute the mixture an additional 3 to 5 minutes while stirring constantly or until potatoes are tender.

Add the remaining ingredients, stir well to combine, and cook the mixture an additional 1 to 2 minutes or until the tomatoes start to soften. Taste and adjust seasonings, as needed.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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