048 / 75 · One Pan, Less Washing Up

Crisp Potato and Smoked Tofu Hash

2 hash portions · Active 20 min · Total 40 min

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Smoked tofu gives a potato hash a firm, savory element without needing a separate sauce. A short covered steam cooks the potato centers; the lid then comes off so the edges can brown. Use a broad pan and resist constant stirring. The finished mixture should contain distinct golden potato pieces, not a soft mash with tofu hidden through it.

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Crisp potato and smoked tofu hash with red pepper.

A dry finish makes the difference

Cut potatoes into half-inch cubes and steam them in the measured water until tender. Uncover, let the liquid evaporate and only then add the tofu and paprika. Give the mixture a few quiet minutes against the hot pan before turning sections with a wide spatula. If your smoked tofu is very salty, taste a piece before using the full measured salt.

Ingredients

  • 2 medium potatoes, cut into 1/2-inch cubes (350 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 small red onion, diced (100 g)
  • 1/4 cup water (60 ml)
  • 8 oz smoked firm tofu, cut into small cubes (225 g)
  • 1 red bell pepper, diced (150 g)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons cider vinegar (10 ml)
  • 2 tablespoons chopped parsley

Set out

12-inch nonstick skillet with lid, Wide spatula

Allergens

Soy. Check labels and substitutions.

Make it

  1. Heat oil over medium heat. Add potato, onion and pepper and cook for 4 minutes, stirring.
  2. Add water, cover and cook over medium-low for 8–10 minutes until potatoes are tender.
  3. Uncover and let the liquid evaporate. Add tofu, paprika, salt and black pepper and cook over medium-high for 7–8 minutes, turning sections occasionally, until browned in places and hot throughout.
  4. Remove from heat and add cider vinegar and parsley. Divide between two plates.

A small pan is not a shortcut

A crowded pan cannot brown the full batch well. Use the stated skillet size or cook half at a time; the extra few minutes are more useful than repeatedly turning a wet heap of potato.

A useful detail

Smoked tofu is a ready-to-use product in many markets, but follow the package if your brand specifies additional preparation.

Another way

  • Use diced cooked beetroot in place of half the potato, adding it with the tofu.
  • Replace red onion with thinly sliced leek, washing it well before cooking.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C in a covered skillet or microwave; uncover briefly if refreshing the potato edges.