Crispy Tofu and Brussels Sprouts Hash
This 1-skillet meal could not be any easier. Three main ingredients. Ready? Go:
1 bag shredded Brussels sprouts
1 block extra firm tofu, excess moisture squeezed out and cut into cubes
1 bag frozen, shredded hash browns
Oil, salt and pepper to taste
Slivered almonds optional
Prepare crispy tofu using this method. Set tofu aside on a paper towel lined plate to soak up excess oil.
Prepare has browns in an oiled skillet according to package directions. I used about 2/3 of the bag of hash browns, but should have just tossed the whole bag in. Once the potatoes start to brown and get crispy, add in the Brussels sprouts and cook down for a few minutes, adding salt and pepper to taste. Then mix in the tofu.
That’s it! I topped mine with a drizzle of hot sauce, and the second night sprinkled on some slivered almonds, which was an amazing crunchy addition.
I loved this meal, as did Funk. I’m finding he likes the Brussels sprouts more when they’re shredded than when I roast the heck out of the whole ones, so if you’re not totally sold on Brussels sprouts, try the shredded variety and give this simple recipe a go.