A hash is really any sort of quickly assembled meal with a base of grains or potatoes and a few vegetables that’s often topped with eggs. In other words, it’s an excellent dish for a restaurant brunch menu; if there’s lots of barley and kale or boiled potatoes and squash left over from dinner service the night before, they get repurposed into a hash for Sunday brunch.
Don’t let hash be a dish solely for restaurants, though. Take stock of any prepared vegetables and leftover grains you may have, and in minutes you can have a hot, satisfying dish that no one will suspect is made of cleverly transformed leftovers.
This hash is inspired by one I had at a restaurant in Vancouver called Heirloom. It’s a mixture of quinoa, pesto, and a touch of soy sauce for salt and umami flavor. The combination of pesto and soy sauce sounds unconventional, but by using a pesto prepared without cheese, I found that the flavors are surprisingly compatible. For the vegetables, I used carrots and cauliflower because that’s what I had on hand, but the vegetable selection is up to you. The scrambled tofu is a delicious vegan alternative to eggs, especially with caramelized onions and a touch of turmeric. Lots of flavor and nutrition are packed into this bowl, making it an ideal lunch for one or a clever alternative to leftover night.
Quinoa and Tofu Hash
Serves 1, easily doubled or otherwise scaled for a family meal
1 teaspoon olive oil, divided
1 carrot, cut into matchsticks
½ cup cauliflower, cut into small pieces
1 ½ teaspoons pesto (ideally a pesto without cheese)
2 teaspoons reduced sodium soy sauce
2/3 cup cooked quinoa
¼ cup diced onion
3 oz. firm tofu, crumbled
1/8 teaspoon turmeric
Salt and pepper, to taste
- In a nonstick skillet over medium heat, heat ½ teaspoon of the olive oil until shimmering. Add the carrot and cauliflower and sauté until tender, 6-8 minutes. Add the pesto, soy sauce, and quinoa, and toss to combine. Let cook, stirring frequently, until hot and all the vegetables are cooked to your preference. Transfer the quinoa to a bowl and cover to keep warm.
- Wipe out the now-empty saucepan, and pour the remaining ½ teaspoon of olive oil in it until hot. Add the diced onion and cook, stirring occasionally, until golden brown, 3-4 minutes. Add the tofu and cook for another 3-4 minutes, until the tofu is beginning to turn golden brown. Add the turmeric, and a pinch each of salt and pepper and toss well to combine. Adjust seasonings to taste, then top the quinoa mixture with the tofu scramble and serve immediately.
Note: Any vegetables will work well in this hash, use 1 to 1 ½ cups of your favorite combination. Mushrooms, zucchini, carrots, cauliflower, and brussel sprouts are all excellent in this hash.