Hangi-Inspired Root Vegetable Hash with Tofu Scramble

Ingredients

• 1 lb Tofu, firm or extra-firm
• 1 cup Kumara (sweet potato), diced
• 1 cup Potatoes, diced
• 1 cup Carrots, diced
• 1/2 cup Onion, diced
• 1 cup Spinach, chopped
• 1/2 tsp Turmeric powder
• 1/2 tsp Smoked paprika
• 2 tbsp Nutritional yeast
• 1 tbsp Soy sauce (gluten-free)
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1 lb of firm or extra-firm tofu between two plates, placing a heavy object on top of the upper plate, and press for 15-20 minutes to remove excess water. After pressing, crumble the tofu into small, irregular pieces, approximately 1/2-inch (1.25 cm) in size.
2. 2Heat the 2 tablespoons of olive oil in a large 12-inch (30 cm) skillet or wok over medium heat (approximately 300-325°F or 150-160°C). Add the 1 cup of diced kumara (sweet potato), 1 cup of diced potatoes, 1 cup of diced carrots, and 1/2 cup of diced onion to the skillet. Cook for 15-20 minutes, stirring occasionally, until the vegetables are fork-tender and slightly browned.
3. 3Add the crumbled tofu, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of smoked paprika, 2 tablespoons of nutritional yeast, and 1 tablespoon of gluten-free soy sauce to the skillet with the cooked vegetables. Continue to cook for 5-7 minutes, stirring frequently, until the tofu is heated through and begins to turn a light golden-brown color.
4. 4Stir in the 1 cup of chopped spinach, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 1-2 minutes, stirring constantly, until the spinach has fully wilted and reduced significantly in volume.
5. 5Remove the skillet from the heat and serve the Hangi-Inspired Root Vegetable Hash with Tofu Scramble immediately while hot.

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