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.

You can see their heart napkins, woven coasters, medium and large pantry jars, and wooden heart board featured in my images below! Aren’t they such beautiful things?

I hope you enjoy the recipe!

potato + tofu hash

serves 2-3

ingredients

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

method

1. 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.
2. 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.
3. 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.

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