Tofu Hash With Smashed Potatoes

30 minutes
4 servings


227 Calories Per Serving

12 g Fat Per Serving

6 g Protein Per Serving

27 g Carbohydrates Per Serving

2 g Sugars Per Serving

286 mg Sodium Per Serving



  1. In a large pot of salted water, bring potatoes to a boil. Reduce heat to medium-low and simmer for about 10 minutes until potatoes are tender. Drain in a colander.

  2. Heat 1½ tablespoons of olive oil in a pan and add potatoes.

  3. Using the back of a spatula, carefully smash each potato to about ½-inch thickness. Sear potatoes on each side for about 3 minutes until they’re crispy. Season with pepper and transfer to a large bowl.

  4. Meanwhile, heat remaining olive oil over medium-high heat in a pan. Add kale, cabbage, onion, and bell pepper, and sauté for about 3 minutes.

  5. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking for 3 to 5 minutes until any liquid has evaporated.

  6. Mix with the potatoes and season with salt and pepper.

Cooking Tip

For a tasty twist, try using sweet potatoes instead. You’ll just need to peel them and cut into ½-inch cubes before boiling.

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