Protein Packed Tofu Hash Browns

Super simple
Super simple
Super simple
Super simple
0:40 m

As far as we're concerned, brunch isn't complete until you've had some hash browns - and these ones are absolutely awesome! For those of you who take protein seriously, these breakfast delights are packed full of grated tofu for all those gains. Protein aside though, they taste incredible with a bit of smashed avocado and will be the toast of your morning table.

Start cooking ➞




For the hash browns

<item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>280g firm tofu, drained and well pressed<item-todo-done><item-todo-done>700g Maris Piper potatoes<item-todo-done><item-todo-done>1 tbsp flour<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the avocado smash

<item-todo-done>1 red onion<item-todo-done><item-todo-done>100g cherry tomatoes<item-todo-done><item-todo-done>3 very ripe avocados<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done> pinch of salt<item-todo-done>

To serve

<item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>50g coconut yoghurt<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done> pepper<item-todo-done>

Before you start

Large frying pan | Grater | Small saucepan | Peeler | Large mixing bowl

Make the hash browns

  • Melt the plant-based butter in a small pan.
  • Peel and grate the potatoes and tofu into a large bowl, squeeze out as much liquid as you can by wringing the mix through a clean tea towel or with your hands, and then place them into a clean, dry bowl and season with salt and pepper.
  • Pour the melted butter and flour over the mixture and stir until combined.

Make the avocado smash

  • Finely dice the red onion, tomatoes and coriander.
  • Peel the avocados and place into a large bowl, smash with a fork until soft and creamy (saving a few chunky bits).
  • Once soft, squeeze in the juice of a lime and add a good pinch of salt, mix well before mixing through the diced red onion, cherry tomatoes and coriander.
  • Taste and season with more salt and lime juice if needed.
  • Place to one side until needed.

Shape the hash browns

  • Get a heaped tablespoon of the grated mixture and compact it down very firmly with your hands to squeeze out any remaining liquid and form a tight patty - no larger than 10cm wide.
  • Lay the patties down on a baking tray and chill down in a freezer for 15 minutes.

Cook the hash browns

  • Place a frying pan over a medium heat and add enough vegetable oil to cover the bottom of the pan.
  • To test the oil is hot enough for frying, stick the handle of a wooden spoon into the oil until you see rapid bubbles forming at the bottom.
  • Add the fritters to the hot oil, being careful not to overcrowd the pan.
  • Cook on one side until golden brown, this should take about 3-4 minutes.
  • Once brown carefully flip the fritters over and repeat the process until all of the mixture is used.
  • Remove excess oil by resting the cooked fritters briefly on kitchen paper.

To serve

  • Roughly chop the coriander and slice the chilli.
  • Scatter the hash browns around the edge of a plate and spoon over the avocado smash.
  • Top with small dollops of yoghurt, some coriander, sliced red chilli and a pinch of pepper before serving.
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