potato + tofu hash
Happy Easter everybody! I hope you’re having a wonderful, relaxing holiday doing the things you love, with the people you love.
Today, I wanted to share with you the special brunch recipe that I had today to celebrate the holiday. It’s clear to see from my blog and social media that I have three favourite foods; tofu, potatoes and chocolate. Together, they would make an interesting combination, and don’t worry – they aren’t something I usually mix into the same meal.. (yet?). Of course, separately, they are three staple foods that I simply can’t live without. This Easter, I will be eating all three of these foods – two of which are in this recipe (potato and tofu), and they will be followed by an abundant mound of chocolate.
I collaborated with The White Company for this recipe, featuring their beautiful products in my Easter brunch spread.
I hope you enjoy the recipe!
potato + tofu hash
2 pre-cooked medium baking potatoes, cubed
1 tbsp coconut oil – I used coconut merchant
1 medium red pepper, cubed
1 medium red chilli, finely chopped
2 tsp ground paprika
2 tsp medium curry powder
3 tbsp tamari soy sauce
1 300g pack firm tofu – I used Cauldron
2 tsp sesame oil
1/4 cup water
1/3 cup peas
1/3 cup sweet corn
1 large handful spinach
- Add the coconut oil into a large pan on a medium heat. Add in the chilli and red pepper and fry for 2-3 minutes. Then, add in the paprika and curry powder, and stir them into the pan for 1 more minute.
- Next, crumble the tofu into the pan and add in the tamari soy sauce, sesame oil and water. Stir everything together for 2 more minutes. Add in the potato and stir it into the mixture for another minute.
- Next, add in the spinach, peas and sweetcorn. Stir them into the pan for a final 2-3 minutes until the dish is ready to be served. When this is done, remove the pan from the heat and serve the tofu hash into bowls to finish.