Barbecue Tofu Hash
A vegan barbecue dish might sound silly but one bite of this hash and you will be hooked. Serve it for breakfast with toast and egg or with rice for dinner.
Servings: 4
Ingredients
- 2 tablespoons avocado or olive oil divided
- 14 ounces Extra firm tofu drained and pressed
- 2 teaspoon taco seasoning divided
- 1 clove of garlic minced
- 1 medium jalapeño or serrano trimmed and finely chopped (seeds removed if you want it less spicy)
- ½ medium yellow onion finely chopped ½ cup
- ½ medium yellow or red bell pepper diced small
- 1 cup corn kernels frozen or fresh
- 1 can black beans drained and rinsed
- 3 tablespoon Barbecue sauce or to taste
- 4 green onions (scallions) trimmed and both green and white parts thinly sliced
- ¼ cup roughly chopped fresh cilantro leaves
- Salt and pepper to taste
Instructions
- Take tofu out of the package, pat it dry and roll in a clean kitchen towel. Press with something heavy on top, such as a skillet or pan. While the tofu is draining, chop and prep your other ingredients.
- Set a wide, nonstick/heavy bottomed skillet of medium high heat and add ½ tbsp. olive oil to it.
- Unwrap the tofu and cut it into bite sized pieces. Once the pan is hot, add the tofu cubes to the pan and sprinkle a teaspoon of taco seasoning, and some salt. Cook on high heat for 5-7 minutes or until the tofu is nicely browned and crisp. Do not skip this step. Crispy tofu is everything.
- Remove the tofu to a serving bowl. I usually use the bowl that I am going to serve the dish in. Less dirty dishes is a major win in my books!
- Set the pan back on medium heat and add the remaining 1.5-tablespoon oil. Once the oil is nice and shiny, add the minced garlic, chopped jalapeno pepper, chopped onions followed by bell peppers.
- Season with a pinch of salt and pepper and stir. Cook until softened, about 5 minutes.
- Now add the corn and drained black beans. Sprinkle rest of the taco seasoning and mix.
- Add the tofu back into the pan and add the barbecue sauce. Give everything a big mix and check for seasonings, adjust if needed.
- Add chopped green onions and cilantro and let everything mingle in the pan for 2-3 minutes on medium low heat.
- Serve warm!
- Enjoy with eggs and toast for breakfast or over a bowl of rice/with roti for dinner. A healthy vegan dish that is full of nutrition and flavor.
Notes
Since it is a hash, feel free to add potatoes to this dish. After you crisp up the tofu, add diced potatoes to the skillet with some oil and cook on medium high heat for 8-10 minutes, until crispy and cooked through.
Use and adjust barbecue sauce to your liking. The hash will taste great even if the barbecue sauce is not used. You might have to add a little more taco seasoning.