Tofu Mushroom Potato Hash with Brussels Sprouts and Spinach

About this recipe

This delectable vegan hash combines crispy potatoes, sautéed mushrooms, tender Brussels sprouts, and hearty tofu for a nutritious and satisfying meal. Spinach adds a touch of greenery, while smoked paprika and thyme infuse delightful aromas. Perfect for brunch or a weeknight dinner.

Ingredients

• 14 ounces firm tofu, drained and crumbled
• 1 pound potatoes, diced
• 8 ounces mushrooms, sliced
• 1 pound Brussels sprouts, trimmed and halved
• 4 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon soy sauce

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss diced potatoes with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

3. 3

   Heat remaining olive oil in a large skillet over medium heat.

4. 4

   Add mushrooms and Brussels sprouts, cooking for 8-10 minutes until golden brown.

5. 5

   Stir in garlic, smoked paprika, thyme, and cooked potatoes. Cook for 2 minutes.

6. 6

   Add crumbled tofu, soy sauce, and spinach. Cook until spinach wilts and tofu is heated through, about 3 minutes.

7. 7

   Adjust seasoning with salt and pepper. Serve promptly.