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Tex-Mex Vegan Breakfast Hash

by Livestrong_Recipes  |  Jul 28, 2015

Tex-Mex Vegan Breakfast Hash
  1. PREP
  2. 12 m
  • COOK
  • 10 m
  • TOTAL
  • 22 m

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

INGREDIENTS

SERVES 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 (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.