Tofu Mushroom Potato Hash with Brussels and Spinach
Mary Ann Landgraf
11 months ago
This hearty and flavorful dish is perfect for a weekend brunch or a cozy dinner. The combination of tofu, mushrooms, potatoes, brussels sprouts, and spinach creates a satisfying and nutritious meal that will please vegans and meat-eaters alike.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
320
Protein
16g
Fat
14g
Sat Fat
2g
Carbs
35g
Chole
0mg
Fiber
8g
Sugar
5g
Sodium
280mg
Ingredients
- 1 block of firm tofu, drained and crumbled
- 1 pound of potatoes, diced
- 8 ounces of mushrooms, sliced
- 1 pound of brussels sprouts, trimmed and halved
- 4 cups of spinach
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy.
- Add the mushrooms, brussels sprouts, garlic, smoked paprika, thyme, salt, and pepper to the skillet. Cook for another 10-12 minutes, stirring occasionally, until the vegetables are tender and browned.
- Add the crumbled tofu and spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and the tofu is heated through.
- Serve hot and enjoy!
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