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Tex-Mex Vegan Breakfast Hash

Tex-Mex Vegan Breakfast Hash
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Prep Time: 12 min Serves: 2
Cooking Time: 10 min Yield: 3 cups
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This hash replaces the potato with organic tofu and is given Tex-Mex flair.

Ingredients

Directions

1. Cut tofu into 1/2-inch cubes.

2. Heat the oil in a large (PFOA-free) 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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