Exploits of a Vegan Wannabe

Sundays are one of my favorite days. It always feels like the ideal day to do something fun. In honor of that joy, we love to make brunch. Yesterday Sandy made a new vegan masterpiece that was out of this breakfast world.   She used the most flavorful and  seasonal ingredients to create a Sweet Potato Tofu Hash. It was both savory and sweet. The apples were perfectly tart, while the sweet potatoes were creamy and brilliant in color.

Photo By: S. Duquet

We enjoyed it with a toasted slice of hearty bread with vegan butter. It was scrumptious, filling and comforting. The perfect start to a brisk autumn  Sunday.

This dish would also make a  feast for dinner when paired with a mixed greens and vinagarette salad. Yum.

Sweet Potato Tofu Hash

By: S Boulton

Ingredients:

2 cups of Chik’n broth or vege broth or water, but will need to add sodium if you use water

1 large sweet potato, (about 2 cups) peeled and diced in 1 inch cubes

3 small Yukon golds or 1 large potato, (about 2 cups) peeled if you choose and diced in 1 inch cubes.  (I prefer to not peel Yukon golds)

2 celery stalks sliced pretty small

1 large apple cored and peeled and cut into 1 inch cubes (we had a Michigan Honey Crisp and it was so good, I accidentally ate half and only put half into the hash…oops)

1/2 red bell pepper sliced small

1 1/2 tsp of thyme

1/2 tsp pepper

1 tsp garlic powder

1 tsp of apple cider vinegar

14 oz pkg of cubed extra firm tofu  (you could drain and cube a tofu block, but the already cubed ones are easier, they seem to be more firm to me)  drained.

1/2 tsp of chili oil

1 tsp of liquid aminos

1/2 tsp of turmeric

Make it happen:

In a large saute pan (a deep version if you have one) bring the chik’n broth to a boil and add the sweet and regular potatoes and celery.  Simmer away.

In a separate saute pan, prepare the tofu.  Put chili oil in pan, simmer for about 15 minutes turning periodically.  Stir in the liquid aminos and turmeric. Continue to simmer on low.

Back to the simmering potatoes, add the apples, red pepper, thyme, pepper, garlic and apple cider vinegar.  Continue boiling until almost all of the water has been absorbed into the mixture and the potatoes are cooked.  Stir in the tofu and mix together gently.

Serve, relax and enjoy with a mimosa.

Makes 4 generous servings.

Have a delicious day.

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