Hash Browns with Italian-Seasoned Tofu

Hash Browns with Italian-Seasoned Tofu Recipe
Becky Luigart-Stayner
These just might be the most colorful hash browns you've ever had. The seasoned baked tofu, a chewy, tasty form of soy, makes them a hearty main dish. Serve with a side salad of mixed greens, tomatoes, and olives. If you'd like, add steamed fresh spinach to each plate.

Yield:

4 servings (serving size: 1 1/2 cups hash browns and 1 1/2 teaspoons parsley)

Recipe from

Nutritional Information

Calories 362
Caloriesfromfat 37
Fat 10.7 g
Satfat 1.4 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 9.7 g
Carbohydrate 34.1 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 849 mg
Calcium 219 mg

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped carrot
1 garlic clove, minced
1 (20-ounce) package refrigerated diced potatoes with onion (such as Simply Potatoes)
1 cup coarsely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) package water-packed baked garlic and herb Italian-style tofu (such as White Wave), cut into 1/2-inch cubes
2 tablespoons chopped fresh parsley

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes. Add potatoes, and sauté 7 minutes or until lightly browned. Stir in bell pepper, salt, black pepper, and tofu; sauté 4 minutes or until thoroughly heated. Remove from heat, and sprinkle with parsley.

Note:

Nava Atlas,

April 2005
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