The tofu in these hash browns makes for a protein-filled main dish, and the recipe comes together superfast for an easy weeknight meal.
Heat a tablespoon and a half of olive oil over medium-high heat in a large skillet. Add a cup and a half of chopped yellow onion, one cup peeled, chopped carrot, and one minced garlic clove. Saute for four minutes. Add 20-oz refrigerated package of diced potato with onion. The best I found was from Cascadian Farms organic frozen line (www.cascadianfarm.com/home.aspx) Saute for seven minutes until the potatoes are lightly browned.
Add 1 cup chopped red bell pepper, a 1/4 tsp of salt, a dash of black pepper, and one 8-oz package of Italian style baked garlic-and-herb tofu (cut into half inch cubes). Saute for four minutes until thoroughly heated.
Although this last ingredient sounded obscure, it actually was remarkably easy to find in the refrigerator section of Whole Foods. The brand I used was White Wave, and they have a whole host of delicious baked tofus from which to choose. Other varities included Roma Tomato Basil, Sesame Peanut Thai, and Zesty Lemon Pepper, all of which I am now quite tempted to try!
Back to the recipe, remove from heat, and place 1 1/2 cups of the mixture on each of four plates. Sprinkle each with a teaspoon and a half of chopped parsley. Each serving has 370 calories.
Cost:
onion $0.75
carrot $0.65
refrigerated diced potato $3.20
red pepper $0.86
baked tofu $3.39
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