Cheesy Tofu Hash
with Cheddar Cheese and Sour Cream- Soy
- Milk
- Sulphites
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Sulphites
For a simple, hearty meal that packs a punch, we've got you covered! Flavourful crumbled tofu is coated in Enchilada Spice Blend and paired with herbaceous green onions, roasted potatoes and sautéed peppers. It's then topped off with tangy sour cream!
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
2 unit(s)
Russet Potato
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut russet potatoes into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- Add both potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-baking sheet.
- Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 26-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Add sour cream to a small bowl. Season with salt and pepper, then whisk to combine.
- Once potatoes have been flipped, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and tofu.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook until fragrant, 1 min.
- Remove from heat.
- Sprinkle cheese over tofu and pepper mixture. Cover until cheese melts, 3-4 min.
- Divide potatoes between plates. Top with tofu and pepper mixture.
- Dollop sour cream over top and sprinkle with green onions.
- If desired, while cheese melts in step 5, heat a medium non-stick pan over medium-low heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the beef and pork mix, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.
