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Vegan Recipes - Entree Dishes


Potato Tofu Hash

By Monique N. Gilbert

  • 5.3 ounces tofu - diced (1/3 of a 16-ounce block firm tofu)
  • 3 cups potatoes - diced (3 medium or 4 small potatoes)
  • 1 cup onion - diced (1 large onion)
  • 1-1/2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon black ground pepper
Dice tofu into 1/4 to 1/2 inch cubes. Peel and dice potatoes into 1/2 inch cubes.

Heat 1 teaspoon canola oil, add diced tofu, turmeric, 1/8 teaspoon salt and a dash of pepper. Stir until all cubes are thoroughly coated and get a nice yellow color. Saute tofu until golden brown and firm. Set aside.

Heat 1 tablespoon canola oil, add diced potatoes, black ground pepper and 1/ teaspoon salt. Stir to coat all the potato cubes with oil, salt and pepper. Cover with a lid and allow to steam for 3-5 minutes. Uncover for a minute before flipping potatoes over, this will prevent any sticking. Then flip potatoes, cover and steam another 3-5 minutes. Uncover and flip potatoes again. Keep flipping until all potatoes are golden brown.
When potatoes are golden brown, mix in tofu cubes and push to one side of the pan. Add 1/2 teaspoon canola oil and diced onions to empty side of pan. Stir and cook onions until translucent, then mix thoroughly with potatoes and tofu. Salt and pepper to taste.

Makes 2-4 servings

This recipe is from Virtues of Soy: A Practical Health Guide and Cookbook.

Monique N. Gilbert is a Health Advocate, Recipe Developer, Soy Food Connoisseur and the author of Virtues of Soy: A Practical Health Guide and Cookbook. E-mail:

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