Tex-Mex Tofu Hash
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Tex-Mex Tofu Hash

Tex-Mex Tofu Hash

with Chipotle Mayo

Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being tossed with tofu, onions and spices to create a heavenly hash.

Tags:
Quick
Veggie
Spicy
Allergens:
Soy
Sulphites
Mustard
Milk
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

56 g

Yellow Onion, chopped

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

2 piece

Russet Potato

1 piece

Hot Pepper

113 g

Corn Kernels

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

113 g

Baby Tomatoes

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat48 g
Saturated Fat8 g
Carbohydrate75 g
Sugar14 g
Dietary Fiber9 g
Protein27 g
Cholesterol25 mg
Sodium1360 mg
Trans Fat0.2 g
Potassium1750 mg
Calcium650 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Parchment Paper
Small Bowl

Instructions

Roast potatoes
1
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and tender, 18-20 min.
Cook onions and tofu
2

 

  • Meanwhile, 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 tbsp (2 tbsp) oil, then onions and tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.
  • Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.
Roast veggies
3
  • Meanwhile, pat corn dry with paper towels.
  • Cut hot pepper into 1/2-inch pieces.
  • Add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil to a second, parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven, until some tomatoes start to burst, 8-10 min.
Make chipotle mayo
4
  • Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
Finish and serve
5
  • Add roasted veggies to the pan with onions and tofu, then toss to combine.
  • Divide hash between plates.
  • Drizzle chipotle mayo over top.
  • Sprinkle with feta.
Got eggs?
6
  • In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
  • Transfer eggs to a plate, then cover to keep warm.
  • Top hash with eggs.
Modularity step (under step 2)
7

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 turkey, until golden-brown all over, 6-7 min.

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