Southwestern Tofu Hash

Southwestern Tofu Hash
  • 1Servings


  • 2 teaspoons peanut oil
  • 1/3 of a 14-oz. pkg. extra-firm tofu, drained and cut into 1/2-inch cubes
  • 3/4 cup frozen corn, thawed
  • 1 poblano chile, diced
  • 2 scallions, thinly sliced, green and white parts separated
  • 1/4 teaspoon ground cumin
  • 1/3 cup pico de gallo
  • 1 tablespoon chopped cilantro


In a large nonstick skillet, heat oil over medium-high. Add tofu, corn, chile, scallion whites and cumin; season. Cook, stirring, until tofu is lightly browned, about 6 minutes. Add scallion greens and pico de gallo; stir until heated through, about 2 minutes. Transfer to a bowl; sprinkle with cilantro.