Southwestern Tofu Hash - Rachael Ray Every Day

    Southwestern Tofu Hash

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    Publish date:
    Southwestern Tofu Hash
    • 1Servings

    Ingredients

    • 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

    Preparation

    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.