Samosa Hash
Samosa hash
4 chopped, boiled potatoes
1/2 white onion, chopped
1 cup carrots, chopped
1 cup frozen (or fresh) peas
1 recipe silken tofu scramble (recipe follows)
1 tablespoon curry powder
1 tablespoon garlic powder
1/2 tablespoon turmeric
1 teaspoon red pepper flakes
salt and pepper to taste
Silken tofu scramble
6 ounces Mori Nu silken tofu, patted dry and chopped
garlic powder, turmeric, curry powder, nutritional yeast, salt and pepper, to taste
1. For scramble, take a fork and mash away at the tofu. (I like little to no chunks, but leave it as chunky as you want.) Add the scramble seasonings, and mash again, or toss around if you want to keep it chunky.
2. Transfer to a heated skillet and scramble around until nice and yellow and warm. Remove when they reach your preferred level of done-ness. Set aside.
3. In a separate large cast iron skillet, saute your onions. When they have browned, add all of your chopped veggies, starting with the peas. Add some water to saute. Add your samosa hash spices and more water if needed.
4. Cook until everything is warmed through and starting to get soft. Add in your tofu. Warm through if desired.
This is probably not reminicent of a samosa at all but what the heck. It tasted good
Source of recipe: Just made this up one night
SO HOW'D IT GO?
This was very yummy. I added more seasonings (more curry and some cumin) to make it taste a bit brighter and topped it with fresh cilantro. Great idea!