This is the perfect weekend brunch for you to enjoy with friends and family. It combines a slew of nutrient dense ingredients and doesn’t hold back on the flavour front. If you’re not a fan of tofu, I urge you to try it this way – it’s also delicious served in a wrap, drizzled with a chilli and garlic sauce.
prep time: 15 minutes cooking time: 30 minutes serves: 2-4
INGREDIENTS
- 1 block firm tofu (280g)
FOR THE MARINADE
- 3 tablespoons tamari
- 1 clove garlic, minced
- 2 teaspoons smoked paprika
- Pinch of cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 teaspoon maple syrup
- 2 tablespoons toasted sesame oil
- juice of 1 orange
FOR THE HASH
- 3 medium white potatoes, grated
- 225 g vine tomatoes, sliced or diced
- 80 g baby spinach
- 1 red onion, sliced
- 1 green chili, thinly sliced
- 3 cloves garlic, thinly sliced
- olive oil
- salt
- black pepper
TO SERVE
- small bunch fresh chives, finely chopped
- chilli pepper flakes
- sliced avocado
METHOD
- To a medium mixing bowl, add all of the ingredients for the marinade and stir to combine. Take the block of tofu and wrap it in a clean tea towel and give it a squeeze to remove any excess liquid. If you have a tofu press – use this! Crumble the whole block of tofu into the marinade and give it a good stir to ensure all the tofu is coated. Place in the fridge and let it marinate for a few hours or overnight to maximise the flavour! Remove from the fridge 30 minutes before you’re ready to cook it.
- Next make the hash – grate the potatoes into a clean tea towel and squeeze to remove any excess liquid.
- Heat a tablespoon of olive oil in a large frying pan over medium heat, add the onion and a pinch of salt and cook for a few minutes until they start to soften. Add the green chili and garlic and stir into the onions, cook for 2-3 minutes. Add the grated potato and cook for several minutes until it starts to crisp and turn golden – keep stirring around the pan and add a little more oil if required.
- Next add the tomatoes and cook for 2 minutes until they soften, then add the spinach and cook for a couple of minutes, allowing it to wilt down. You can season with salt and pepper at this stage.
- Add a little oil to a separate pan over medium heat, transfer the marinated tofu and cook for several minutes until it starts to crisp up and brown.
- Serve the hash into bowls or plates and spoon the tofu on top. Finish with some sliced avocado, chili flakes, chopped fresh chives, a little salt and pepper and a drizzle of good olive oil.
