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Hash Browns with Italian-Seasoned Tofu

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

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

Nutrition 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

How to Make It

  1. 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.