Upgraded Vegetable Hash with Crispy Tofu

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty, layered hash featuring golden potatoes, vibrant vegetables, and protein-packed tofu for a satisfying meal that feels elevated without being complicated. This American-inspired one-pot recipe, ready in about 45 minutes, pairs Yukon Gold potatoes, Extra-virgin olive oil, Firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups Yukon Gold potatoes
• 2 tbsp Extra-virgin olive oil
• 1/2 block Firm tofu
• 1/2 cup Red bell pepper
• 1/4 cup Yellow onion
• 2 cloves Garlic
• 1 tsp Fresh thyme
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Dice 1.5 cups Yukon Gold potatoes into 1/2-inch cubes and rinse under cold water until water runs clear. Pat dry with a clean kitchen towel.
2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the dried potato cubes, 1/4 tsp salt, and 1/8 tsp black pepper, stirring to coat evenly. Cook for 10-12 minutes, flipping occasionally, until golden brown and crisp around the edges.
3. Step 3: While potatoes cook, press 1/2 block firm tofu to remove excess moisture, then cut into 1/2-inch cubes. In a separate bowl, toss tofu cubes with 1 tsp fresh thyme until evenly coated.
4. Step 4: Once potatoes are golden, add 1/2 cup diced red bell pepper, 1/4 cup finely chopped yellow onion, and 2 minced garlic cloves to the skillet. Sauté for 3-4 minutes until vegetables soften. Add the thyme-coated tofu cubes and cook for 5 more minutes, stirring gently, until tofu is golden and vegetables are tender.