After a late night of celebrating with my now former coworkers, I awoke craving something fried. My fridge was looking a little empty, but I had just enough ingredients to make this delicious and nutrient-rich breakfast hash, which I served alongside oven-roasted potatoes and black coffee. Can you ever really go wrong with potatoes?
Ingredients
1 medium onion, diced
2 small sweet potatoes or 1 normal sized, peeled and diced small
1 block of frozen medium firm tofu, thawed, squeezed out and drained, then shredded
2 or 3 big curly kale leaves, stemmed and roughly chopped
roughly 2 Tbs barbecue sauce
salt and pepper to taste
a little oil or cooking spray, optional if you use a good nonstick pan
- Heat up your pan with oil, if using, on medium-high, then add the onion. Cook for a few minutes, stirring occasionally, until it starts to brown.
- Add your sweet potato chunks and let them brown with the onion.
- When your sweet potatoes and onion are a little brown and starting to soften, add the shredded tofu and give it a good stir. The tofu will start to brown as the water evaporates. Add salt and pepper.
- When the sweet potatoes are soft enough and the tofu is brown, add your kale. Then put a lid on it and let the kale wilt for a couple minutes before uncovering and giving a good stir. Cover again and let the kale cook almost to your desired tenderness.
- When your kale is almost where you want it, throw in the barbecue sauce and mix thoroughly. Cook until the flavors have blended a little and the kale is sufficiently wilted for your taste. Adjust salt and pepper, or add more sauce if you prefer. I really think it’s at its best with just a little bit though.
There you have it. Serve with whole grain toast or more potatoes like I did! This would also be great for dinner with side of rice or another cooked grain.
The Penny Parsnip 