{"id":706,"date":"2010-05-26T13:15:13","date_gmt":"2010-05-26T17:15:13","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=706"},"modified":"2010-05-26T13:17:54","modified_gmt":"2010-05-26T17:17:54","slug":"potato-tofu-breakfast-hash-for-a-week","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2010\/05\/26\/potato-tofu-breakfast-hash-for-a-week\/","title":{"rendered":"Potato Tofu Breakfast Hash for a Week"},"content":{"rendered":"<h3>Potato Tofu Breakfast Hash for a Week<\/h3>\n<p><\/p>\n<p><i>Thanks to VRG volunteer Linda for this recipe!<\/i><\/p>\n<p>I like savory breakfasts, and something that will stick to my ribs for the long morning ahead. I make this on the weekend and divide into seven containers for easy microwaving each morning.<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>3 small\/medium potatoes, any kind<\/li>\n<li>1 medium or large onion, diced<\/li>\n<li>1.5 T. olive oil<\/li>\n<li>12-16 ounces extra firm tofu, crumbled<\/li>\n<li>3-4 cups steamed or otherwise cooked vegetables (or a mix) (asparagus, broccoli, corn, lima beans, peas, spinach, carrots, zucchini or other summer squash, etc.)<\/li>\n<li>1 t. salt (more if desired)<\/li>\n<li>Sauce of your choice (pesto, enchilada, salsa, romesco, peanut, marinara, etc.)<\/li>\n<\/ul>\n<p><b>Instructions:<\/b><\/p>\n<ol>\n<li>Boil the potatoes in water for about 20-25 minutes until done (not too soft). Let cool, then grate them (you don\u2019t have to peel them \u2013 the peel comes off as you grate them).<\/li>\n<li>In a large pan (e.g., large frying pan or Dutch oven), saut&eacute; the diced onions in the olive oil until they start to turn golden.<\/li>\n<li>Add in the grated potatoes, the crumbled tofu, the cooked vegetables, and salt. Stir gently until combined.<\/li>\n<li>Divide into 7 containers for easy microwaving, and add your preferred sauce on top of each.<\/li>\n<\/ol>\n<p>This recipe is infinitely flexible. You can substitute grain pilaf for the grated potatoes. You can try many combinations of vegetables and sauces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Potato Tofu Breakfast Hash for a Week Thanks to VRG volunteer Linda for this recipe! I like savory breakfasts, and something that will stick to my ribs for the long morning ahead. I make this on the weekend and divide into seven containers for easy microwaving each morning. Ingredients: 3 small\/medium potatoes, any kind 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-706","post","type-post","status-publish","format-standard","hentry","category-vegan-recipes"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=706"}],"version-history":[{"count":7,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/706\/revisions"}],"predecessor-version":[{"id":713,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/706\/revisions\/713"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}