Preparation time:20 minutes
1 cup diced firm tofu
1 medium potato diced
5 spears asparagus chopped
1 carrot diced
1/4 cup cooked edamame beans
handful of spinach
1 small bell pepper diced
1 teaspoon olive oil
1 avocado (optional)
salt to taste
1/8 teaspoon red chili powder(adjust to your spice level)
1/4 teaspoon coriander powder
1/2 teaspoon curry powder(I used shan curry powder)
1 pinch aamchur powder
1.Heat oil in a pan and add the carrot and saute for 1 minute.
2.In a separate saucepan boil about 2 cups of water and add salt to it, once it comes to a boil add the diced potatoes and cook for 4 minutes and drain the water.The potato must be cooked but firm.
3.Add the peppers and asparagus and saute for 1 minute.
4.Add the edamame beans and saute for 1 minute
5.Add the boiled potato,spinach and the spices and continue to saute until the spinach wilts and the mixture is all combined.
6.Add the tofu and adjust your spices, combine well and turn off the stove.You can have this as is, or with eggs or roti or tortilla or bread.
You can add onion and garlic at the beginning along with the carrots if you like.
Mushroom can be added along with the bell peppers as well.
A good hash has all the vegetables diced to the same dimension and cooked to the correct consistency.
You can add avocado, cheese of your choice, sour cream, salsa etc to suit your taste.
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