Tofu and Vegetable Skillet Hash
A high-protein tofu and vegetable skillet hash that's both hearty and simple, offering a delicious modern twist on the classic hash for a nourishing meal.
10 min
Prep
30 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
40g carbs
20g fat
Ingredients
For 4 servings
- 800 g firm tofu
- 2 tbsp olive oil
- 1 red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 4 clove garlic
- 2 tbsp soy sauce
- ground black pepper — to taste
- salt — to taste
- 3 green onions
Instructions
- 1
Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Chop the red onion, green bell pepper, and red bell pepper into small pieces.
- 4
Add onions and garlic to the skillet and sauté for 2 minutes until aromatic.
- 5
Add green and red bell peppers. Cook for another 3 minutes until they start to soften.
- 6
Add tofu cubes to the skillet, sautéing until golden brown on all sides, about 8 minutes.
- 7
Add frozen corn and peas, stir well, and cook for an additional 5 minutes.
- 8
Add soy sauce, salt, and pepper. Stir to combine and heat through.
- 9
Slice green onions and sprinkle over the skillet just before serving.
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