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.

Nava Atlas
Recipe by Cooking Light April 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

362 calories; fat 10.7g; saturated fat 1.4g; mono fat 4.1g; poly fat 1.6g; protein 9.7g; carbohydrates 34.1g; fiber 4.7g; iron 1.2mg; sodium 849mg; calcium 219mg.
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