Hawaiian Tofu Scramble with Taro Hash

Ingredients

• 1 block Firm Tofu
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Black Salt (Kala Namak)
• 2 tablespoons Coconut Oil
• 1/2 cup Red Bell Pepper
• 1/2 cup Green Bell Pepper
• 1/4 cup Red Onion
• 1 cup Pineapple Chunks
• 1 large Taro Root
• 2 tablespoons Olive Oil
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press tofu to remove excess water. Crumble into small pieces.
2. 2Mix tofu with turmeric and black salt to mimic egg flavor and color.
3. 3Heat coconut oil in a large skillet over medium heat. Add bell peppers and red onion and cook until softened.
4. 4Add crumbled tofu and pineapple chunks to the skillet. Cook, stirring occasionally, until tofu is heated through and slightly browned.
5. 5Meanwhile, peel and dice taro root into small cubes.
6. 6Heat olive oil in a separate skillet over medium heat. Add taro cubes, sprinkle with salt, and cook until golden brown and crispy, flipping occasionally.
7. 7Serve tofu scramble alongside taro hash.

Substitutions

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