Radish, Tofu & Potato Hash

I love a good breakfast.

In my mind, breakfast foods can be served for brunch, lunch, supper, and yes - even breakfast.

It’s been about five months since I had eggs with breakfast. I’ve stayed away from them ever since my youngest had an allergic reaction while eating scrambled eggs. As my breastfeeding journey comes to an end, I am selfishly looking forward to eating eggs (and peanuts) again. However, I recognize that my son and other food allergy kids can’t share this experience as there is no switch to flip that allows them to resume eating their allergens.

But let’s jump back to breakfast.

I served a vegetable hash with fried eggs a few weeks ago when we had company. Unfortunately I wasn’t able to eat it, but after the disappointment wore off I came up with the idea to try it with fried tofu instead.

Why tofu? Vegan cooking often uses fried tofu or tofu scramble as an egg alternative. Does it taste the same? No. But this vegetable and fried tofu hash is still a good dish in its own right. I served it with buttered toast and milk. The next day my husband reheated leftovers in a tortilla for a quick-and-easy breakfast.

If you never cooked with tofu before, I encourage you to check out my previous post How to DIY a Tofu Press before trying this recipe.

Ready to get started?

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Step 1a: Wash your hands with soap and warm water. Gather your ingredients:

• 12 small radishes

• 2-3 medium potatoes or 4-6 baby potatoes

• 1 block (12-15 ounces) extra-firm tofu

• 2 Tablespoons grapeseed oil

• 1 large green onion, trimmed and finely chopped

• 2 Tablespoons butter*

• ½ teaspoon dried parsley (optional)

• Salt and pepper, to taste

*Top 9 Allergy-Friendly Substitution: for dairy-free, replace with grapeseed oil

Step 1b: Divide tofu in half or thirds and place in tofu press (or use a DIY method) for at least 10 minutes. Dice into 3/4-inch cubes.

Step 2: Wash and trim vegetables. Dice into ¾-inch cubes. (Note - I used a combination of red baby potatoes from our CSA share and gold potatoes from our pantry.)

Step 3a: Fill a large saucepan with water and bring to a boil. Add radishes and potatoes. Return to a boil then cook for 1-2 minutes.

Step 3b: Remove vegetables from water and set aside.

Step 4: Heat oil on a large sauté pan over medium-high heat. Add radishes and potatoes and cook for 4 minutes. Flip vegetables and cook 3-5 more minutes, or until golden-brown.

Step 5: Reduce heat to medium. Gently stir in green onions and cook for 1 more minute.

Step 6: Push vegetables to the sides of the sauté pan so that they form a ring around the outside.

Step 7a: Melt butter in the center of the pan.

Step 7b: Melt butter in the center of the pan. Add diced tofu and cook until brown on all sides, about 8-10 minutes. Depending on the size of your pan, you may want to cook half the tofu, then push to the sides of the pan to cook the second half.

Step 8: Gently mix tofu into vegetables and season with dried parsley, salt, and pepper.

Serve immediately - Enjoy!