Tofu Potato Hash

Tofu Potato Hash

Ahmed Shazly
San Diego University
San Diego, CA

Yield: 100 servings



  1. Sprinkle tofu with 1 ounce curry powder and steam for 2 to 3 minutes. Reserve.
  2. In a large, heavy-bottomed pot, heat oil to 350°F. Coat jalapenos with cornstarch and deep-fry until golden brown. Using a slotted spoon, transfer jalapenos to paper towel to drain. Reserve.
  3. In a large pan over medium heat, saute onion, garlic and potatoes in oil until to golden brown, approximately 15 to 20 minutes. Add cayenne pepper, thyme and remaining curry powder; saute, stirring constantly for 3 minutes. Add brown rice, spinach, pimento and tofu. Add vegetable stock as needed. Season with salt and freshly ground black pepper. Reserve.
  4. Plate 6 ounces hash, garnish with 2 jalapeno slices and serve.