Organic Tofu Hash Recipe

Press and crumble tofu

Remove tofu from packaging and drain. Wrap in a clean towel or paper towels and press with a heavy skillet or tofu press for 10–15 minutes to remove excess water. Once pressed, crumble the tofu into bite-sized pieces with your hands or a fork until roughly the size of small curds.

Marinate tofu

In a medium bowl combine tamari, 1 tablespoon olive oil, lime juice, smoked paprika, cumin, and 1/2 teaspoon black pepper. Add the crumbled tofu and gently toss to coat. Let sit at room temperature for 10 minutes while you prepare the vegetables; stir once halfway through to distribute the marinade.

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Cook peppers and mushrooms

Add the diced red bell pepper and sliced mushrooms to the skillet. Increase heat to medium-high and cook 5–7 minutes, stirring occasionally, until the peppers soften and the mushrooms release and mostly evaporate their liquid and begin to brown around the edges.

Add marinated tofu

Push the vegetables to one side of the skillet and add the marinated crumbled tofu in an even layer. Let cook undisturbed 2–3 minutes to brown slightly, then stir and combine with the vegetables. Continue to cook 4–6 minutes, stirring occasionally, until the tofu is golden in spots and heated through.

Finish with salsa and seasoning

Reduce heat to medium-low and stir in 1/2 cup salsa, sliced green onions (reserve a few for garnish), chopped cilantro, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Cook 1–2 minutes until everything is hot and flavors meld. Taste and adjust salt or salsa as needed.

Warm the tortillas: heat a clean skillet or griddle over medium-high heat. Warm tortillas 20–30 seconds per side until soft and pliable (or wrap in foil and heat in a 300°F/150°C oven for 8–10 minutes). Keep wrapped to stay warm.

Assemble and serve: divide the tofu hash among the warmed tortillas. Top with sliced avocado, extra green onion, and lime wedges on the side. Serve immediately while warm.