Tex-Mex Tofu Hash
with Chipotle Mayo- Soy
- Sulphites
- Mustard
- Milk
- Egg
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Fish
- Sulphites
- Crustaceans
- Egg
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.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
56 g
Yellow Onion, chopped
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Sesame, Soy, Wheat, Milk, Fish, Sulphites, Crustaceans, Egg)
2 unit(s)
Russet Potato
1 unit(s)
Hot Pepper
113 g
Corn Kernels
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Fish, Sulphites, Crustaceans)
2 tbsp
Chipotle Sauce
(Contains: Soy, Mustard, Milk, Egg May contain traces of: Sesame, Soy, Wheat, Fish, Sulphites)
113 g
Baby Tomatoes
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
- 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.
- 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.
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.
