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February 6, 2019

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Tex-Mex Vegan Breakfast Hash

October 15, 2019

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Tex-Mex Vegan Breakfast Hash

October 15, 2019



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



  •  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


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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