Flickinger, H. “Potato Tofu Hash.” Hixson Dinner with the Doctor. Unpublished, 2015.

Ingredients:

1. 1 block water-packed, extra firm tofu
2. 2 Tbs Braggs liquid aminos (or low sodium soy sauce)
3. 3 medium potatoes
4. 2 Tbs olive oil
5. 1/4 tsp garlic powder
6. 1/2 tsp salt (or to taste)
7. 1/2 medium onion, diced
   

Directions:

1. Preheat oven to 350.
2. Gently press tofu in a towel or paper towel to take out as much water as possible.
3. Cut into small cubes and placed in a bowl that has a lid. 4. Add soy sauce to tofu and cover with lid. Toss gently to cover tofu with soy sauce. Set aside.
4. Peel (if desired) and cube potatoes. Place in a large mixing bowl. Add olive oil, garlic powder and salt. Mix well.
5. Place potatoes on baking sheet in single layer, Bake at 350 for 15 minutes or until potatoes begin to get golden. Turn potatoes with spatula.
6. Stir in tofu and diced onion. Bake for an additional 25-30 minutes or until potatoes are golden brown.
7. Great as a stand-alone dish or served in breakfast burritos