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Spring Tofu Hash

Tofu is an incredibly versatile and satisfying ingredient. You’ll find it in quite a few of our recipes. Many supermarkets now stock silken, firm and extra firm varietes and brands that have been smoked, marinaded or pre-flavoured. A plain or smoked extra-firm tofu will work great in this savoury breakfast.

Serves 2
Prep & cook: 35 minutes
Plant score: 5
Fibre per serving: 9g
Protein per serving: 23g
Gluten-free: Yes


  • 400g (14oz) new potatoes, cut into 2cm (¾ inch) chunks and wedges
  • 200g (7oz) firm or extra-firm tofu
  • ¼ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 4 radishes, cut into wedges
  • 150g (5oz) asparagus, trimmed and cut into 2cm (¾ inch) pieces
  • 3 spring onions, thinly sliced
  • 1 lemon, cut into wedges
  • Small handful of fresh parsley, finely chopped
  • Sea salt and freshly ground black pepper
  1. Place the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 8–10 minutes, or until very nearly cooked. Drain when ready.
  2. Meanwhile, drain the tofu, place it in a bowl and use a fork to break it into coarse chunks. Stir in the turmeric, cumin and paprika. Set aside.
  3. Heat the oil in a large frying pan. Add the potatoes and season lightly with salt and pepper. Sauté over a medium heat for 10 minutes, until they start to colour. Add the radishes and cook for 3 more minutes. Throw in the asparagus and spring onions and cook for a final 3–4 minutes, until everything is cooked through. Transfer to a plate and set aside.
  4. Put the frying pan back on the heat and add the tofu mixture. Cook on a high heat for 2–3 minutes, until hot, adding a dash of water if it looks like catching in the pan.
  5. Tip the reserved veg into the tofu pan, add a squeeze of lemon juice and tumble everything together to heat through. Taste and tweak the seasoning to your liking.
  6. Divide the hash between 2 plates and garnish with parsley. Serve with lemon wedges for squeezing over.
  7. Oil-free:
    To sauté the potatoes, start with a hot non-stick pan. Add the parboiled potatoes and keep them moving until they start to brown. Add 4 tablespoons water and simmer on a medium heat for 10 minutes. Stir occasionally and add an extra dash of water whenever the pan dries out.

Recipe extracted from The Plant-Based Diet Revolution.