Yield
4 servings (serving size: 1 1/2 cups hash browns and 1 1/2 teaspoons parsley)
Becky Luigart-Stayner

How to Make It

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.

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