© 2016 Bodies by Krissy

  • Livestrong

Tex-Mex Vegan Breakfast Hash


This hash replaces the potato with organic tofu and is given Tex-Mex flair.

INGREDIENTSSERVES 2
  • 7 oz Tofu, Organic, Firm

  • 1 1/2 tbsp grapeseed oil

  • 1 red bell pepper

  • 1 green bell pepper

  • 3 stalk scallion(s)

  • 1/2 tsp ground cumin

  • 1/2 tsp sea salt

  • 2/3 cup Pico de gallo

  • 1/2 medium Hass Avocado (1/2)

  • 1 tbsp fresh cilantro

DIRECTIONS

1 Cut tofu into 1/2-inch cubes.

2 Heat the oil in a large nonstick skillet over medium-high. Add the tofu, bell peppers, white part of the scallions, cumin, and 1/4 teaspoon of the salt and cook while stirring occasionally until the peppers and tofu are lightly caramelized, about 8 minutes.

3 Add the pico de gallo (drained of excess liquid) and green part of the scallions and cook while stirring until heated through, about 1 minute.

4 Transfer to two plates and sprinkle with the avocado, remaining 1/4 teaspoon (or less) salt, and the cilantro. If desired, serve with lime wedges.


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