Saturday, September 14, 2019

Curried Potato Hash With Tofu & Summer Vegetables

Curried Potato Hash With Tofu & Summer Vegetables is a bright and beautiful brunch dish with toothsome veggies to make it hearty! Although typically breakfast or brunch dishes don't include veggies, here the tofu, sweet corn and cherry tomatoes turn the traditional potato dish into a treat for the eyes and tastebuds as well as a powerhouse of nutrition. 

It is quite easy and quick - roast potatoes and tofu the day before and reserve in the fridge; in the morning just put everything together, and voila! you have a dainty dish to start the day right.


Use 1 1/2 -  2  cups cooked Chickpeas (garbanzos) instead of tofu for a variation.

For a spicy dish, add more Sambar powder and/or more Jalapeños.

4-6 Servings


1 block Tofu (14 oz), cut in cubes
12 oz small Potatoes, cut in wedges or cubes
2 Scallions, thinly sliced
1 small Jalapeño Chile, cored and minced
2 Ears Fresh Corn, or 2 cups frozen
1 cup Cherry Tomatoes, any color, quartered 
1/2 Tsp Turmeric
1-3 Tsp Sambar Powder
1 tsp coarse Salt
Freshly ground Black Pepper to taste
1/2 - 1 Tbsp fresh Marjoram, finely minced

For Garnishing:
1 scallion, thinly sliced
2 Tbsp fresh Cilantro, chopped(optional)
Hot Sauce for serving


Preheat oven to 400 degrees F.

Place the tofu and potato cubes with a couple of generous pinches of salt, turmeric, and pepper. Gently toss to coat well.

Prepare a baking pan lined with parchment paper and spread the tofu and potatoes evenly in a single layer. Roast tofu and potatoes until golden, about 30-40 minutes. Stir midway after about 20 minutes so that the tofu and potatoes cook evenly. If made ahead, cool, and store in a covered container in the fridge.

If using fresh corn, cut the kernels from them.

Heat a skillet and add jalapeno and scallions with a spritz or two of water as needed and cook until they are softened. Stir in corn kernels, and cook until browned in spots and slightly caramelized - about 2-3 minutes.

Tip in the tomatoes, and cook for about a minute or until they begin to soften. 

Add the turmeric, salt, pepper. Gently stir in the potatoes and tofu cubes, sprinkle with the marjoram. Remove from heat.

Sprinkle with the scallions and cilantro if using on top and serve hot.


No comments: