YOUR SOLIN GENERATED RECIPE
Roasted Potato Tofu Egg Hash
Oven-roasted potatoes and savory tofu cubes are tossed with vibrant peppers and finished with protein-rich eggs for a satisfying, golden-brown hash.
INGREDIENTS
0.5 medium russet potato
10 oz extra firm tofu
2 large eggs
1 cup bell peppers
0.25 cup red onion
0.25 tbsp extra virgin olive oil
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Dice the potato and tofu into small, uniform cubes, then toss them in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread the seasoned potato and tofu cubes in a single layer on the baking sheet and roast for 20 minutes until the edges are crispy.
Add the diced bell peppers and red onion to the sheet, tossing them with the potato and tofu, and roast for an additional 10 minutes.
Create two small wells in the hash mixture, crack an egg into each well, and return to the oven for 5-7 minutes until the egg whites are set.
Serve the hash warm, garnished with fresh herbs if desired.