Sun Dried Tomato Hash With Miso Broiled Tofu

One of my favorite things to have for dinner, is breakfast! It’s also a good way to finish up odds and ends in your fridge and pantry. A couple potatoes, a handful of sun dried tomatoes, a half a can of cashews…

Sun dried tomato hash

3 potatoes, one sweet and 2 yukon (or whatever you might have) cubed into little pieces

A handful of sun dried tomatoes, chopped into small pieces

1 small red onion, diced

1 t mustard powder

2 t oregano

Salt and pepper, to taste

Olive oil

Water

Add oil to a large skillet. When hot, add all of your ingredients. Keep the flame on medium. Add water occasionally to keep from sticking. When the potatoes are tender, they’re ready to go.

Miso broiled tofu

1 package extra firm tofu, somewhat dried and cubed

2 T miso

1 T mustard powder

1/2 C water

Place tofu on parchment lines baking sheet. Mix miso and other ingredients in a small bowl. Stir together until miso is dissolved (warm water helps).

Evenly pour dressing over tofu and place under high broiler for 20 minutes. Keep an eye on tofu! When you see it start to turn golden brown, flip and do the same to the other side. The tofu will soak up the miso and get nice and brown. You can leave it in longer if you want it crispier.

Cashew “cheese”

1/2 C cashews

1/4 C nutritional yeast

1/2 C water

1 T mustard powder

2 t smoked paprika

This ones easy. Just purée it all together. You might want add more water if you prefer a thinner consistency.

Check out my Roasted Cauliflower and Chicpea Burrito recipe to see how I make homemade tortillas. For tonight’s dinner though, I used unbleached white flour.