Golden Turmeric Tofu & Herb Potato Hash Bowl
One-skillet turmeric tofu scramble with crispy potatoes, peppers and fresh herbs.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
This is a one-skillet version of our Crispy Tofu Scramble & Avocado Breakfast Bowl, with the potatoes crisped in the same pan as the tofu and finished with fresh herbs instead of nutritional yeast and avocado.
Why this recipe works
Cooking everything in one pan saves cleanup and lets the potatoes and tofu share flavor.
Ingredient notes
Turmeric stains; use a spoon to stir.
Common mistakes
- Adding the turmeric too early.
- Stirring the potatoes constantly.
What to serve with it
Salsa or hot sauce.
Meal prep
Reheats well for 4 days.
More bowls like this
Cooking tips
Crumble tofu into uneven pieces for texture. Add herbs off the heat.
Swaps and variations
Use sweet potatoes. Add black beans.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Golden Turmeric Tofu & Herb Potato Hash Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet with lid
Method
-
Heat 1 tablespoon oil in a large skillet over medium heat. Add the potatoes and water, cover and cook 8 minutes.
-
Uncover, add the bell pepper and cook 8 to 10 minutes on medium-high until the potatoes are crisp. Push to one side.
-
Add the remaining oil to the empty side, crumble in the tofu and cook 5 minutes until golden in spots.
-
Add the turmeric, garlic and salt with 1 tablespoon water and stir everything together for 1 minute.
-
Fold in the chives and parsley and divide among 4 bowls.
Questions
How is this different from our Crispy Tofu Scramble & Avocado Breakfast Bowl?
One skillet, fresh herbs, no avocado or nutritional yeast.
How much protein?
About 15 grams per bowl (an estimate).
Comments