I collaborated with The White Company for this recipe, featuring their beautiful products in my Easter brunch spread.You can see their heart napkins, woven coasters, medium and large pantry jars, and wooden heart board featured in my images below.
Potato & Tofu Hash
2 pre-cooked medium baking potatoes, cubed
1 tbsp coconut oil – I used coconut merchant
1 medium red pepper, cubed
1 medium red chilli, finely chopped
2 tsp ground paprika
2 tsp medium curry powder
3 tbsp tamari soy sauce
1 300g pack firm tofu – I used Cauldron
2 tsp sesame oil
1/4 cup water
1/3 cup peas
1/3 cup sweet corn
1 large handful spinach
Add the coconut oil into a large pan on a medium heat. Add in the chilli and red pepper and fry for 2-3 minutes. Then, add in the paprika and curry powder, and stir them into the pan for 1 more minute.
Next, crumble the tofu into the pan and add in the tamari soy sauce, sesame oil and water. Stir everything together for 2 more minutes. Add in the potato and stir it into the mixture for another minute.
Next, add in the spinach, peas and sweetcorn. Stir them into the pan for a final 2-3 minutes until the dish is ready to be served. When this is done, remove the pan from the heat and serve the tofu hash into bowls to finish.