Tofu Hash

Greetings dear readers. I apologize that it's been a while since I've posted something for you. We're actually in the process of taking Helyn's Kitchen over to a new platform (exciting!) and I'm trying to give my poor designer a little leeway by not posting too many new things. She had to move over 550 recipe posts and literally thousands upon thousands of links!

So sometime this coming week (fingers crossed) you will see a revamped, beautifully designed website with a slight name change, too! Don't worry, the url address will remain the same:  In the event of any unforeseen glitches (we had a small one last week), I apologize in advance. Just know that all will be wonderful in the end! :)

I really couldn't wait to post any longer (sorry, Mandy!) so decided to share this simple but yummy breakfast idea with you… Well, you can hardly call this a recipe, it's so easy, but here you go!

  • 1 block firm or extra-firm tofu
  • 1-2 potatoes
  • 1 green pepper
  • 1 onion
  • 1 TBS Spike salt-free seasoning
  • 1 TBS nutritional yeast (aka nooch)
NOTE: I don't use oil, but if you do, you could give everything a light coat of spray oil to help crisp it up.

  1. Preheat oven to 400° F.
  2. Line a baking sheet with parchment paper.
  3. Squeeze as much water from the tofu as possible and cut into bite-sized cubes.
  4. Chop the onion, potato and pepper into bite sized pieces. 
  5. Bake until the potatoes are soft (about 40 minutes).
  6. Toss with the notch and the Spike before serving with your favorite condiment. I used salsa!

Serves 2. Enjoy!

Healthy trails,

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