My First Hash

I'm not sure where the idea of a hash started, but I want to thank the person who started it. I didn't really have very high expectations for this dish but Dan and I both went back for seconds. It was even delicious cold on my drive between work and school....that says a lot if you ask me!

Tofu & Veg Hash
Ingredients:

~8 red potatoes, cubed
2 T extra virgin olive oil
1/2 large onion, chopped
1 bell pepper, chopped (I used red)
4 cloves garlic, minced
1/4 t chili
dash cayenne
1/2 t salt free spice mix

1/2 block firm tofu, mashed
3-4 leaves of kale, chopped
1/2 c gluten free tamari
1 t apple cider vinegar
1 t dijon mustard
1 t liquid smoke (you could leave this out but it adds a redic amount of flavor)
1 T black strap molasses
Squirt of sriracha (optional)

Directions:
Get your potatoes ready (I didn't feel like peeling mine) and start sauteing them over med heat in the olive oil. Once you've got them frying drain & mash your tofu. Add the kale thru sriracha to the tofu and let it "marinate." After the potatoes have sauteed for about 15 minutes add in your onion, bell pep, garlic & spices. Let this saute for about 5 minutes (really depends on how cooked you like your veggies, Dan I like a lil crunch). Add in your tofu mixture and heat everything through. Make sure your taters are cooked through! Nothing worse than crunchy taters..... unless they are deep fried... then crunchier the betta!

I've gotten in trouble (not really) with Dan for adding in too much heat to my dishes, so 99% of the time I add in some Franks extra hot or more sriracha! I swear I have the taste buds of a smoker, though I've never smoked a nasty cig in my life!