Note: there are no potatoes in this recipe, I cubed the tofu to look like hash browns.


  • 2 ounces tofu cubed  photo-6
  • 2 ounces zucchini (julienne)
  • 2 ounces onion, chopped
  • handful fresh baby spinach
  • 1 tbs cornstarch
  • 1 tbs nutritional yeast
  • 1/4 cup vegetable or miso broth
  • pepper to-taste
  • oil of choice for frying


  1. Heat pan then add oil (hot pan cold oil always)
  2. Chop all veggies and add to pan (hold the spinach)
  3. Toss cubed tofu in cornstarch and nutritional yeast and thrown into pan when nicely coated
  4. Toss and add pepper
  5. When veggies are soft and tofu is looking crispy on all sides, add broth and throw spinach on top.
  6. Cover and simmer until broth is absorbed and spinach is lightly steamed
  7. Give it a stir & serve

Serves: 1