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