Tex-Mex Veggie Hash

• Produce

  • 1 Avocado
  • 1 cup Bell pepper, mixed red green orange
  • 2/3 cup Black beans
  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 2 cups Kale
  • 1/2 tsp Onion powder
  • 1/3 cup Red onion

• Refrigerated

  • 1 350g block Tofu, extra firm

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Kala namak black salt, ground fine
  • 1/4 cup Nutritional yeast
  • 1/2 tsp Paprika
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 1/3 cup Cheese shreds, Vegan

• Liquids

  • 1/2 cup Water

• Other

  • 2 cups Baby boomers, chopped (half of a 1.5 lb bag

Found on ilovevegan.com

Description

Ingredients

• 1½ tbsp olive oil
• 2 cups Baby Boomers, chopped (half of a 1.5 lb bag)
• ⅓ cup red onion, chopped
• 1 cup mixed red, green, orange bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups kale, destemmed and chopped
• ⅔ cup black beans
• salt, to taste
• 1 tsp chili powder
• 1 350g block extra-firm tofu, coarsely crumbled
• ¼ cup nutritional yeast
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp Kala Namak black salt, fine ground
• ½ tsp turmeric
• ½ cup water
• ⅓ cup vegan cheese shreds (optional)
• avocado (optional)

Directions

• Pierce potatoes once. Microwave for 2-3 minutes. Set aside to cool slightly before chopping into small pieces.
• In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Add potatoes, red onion, bell pepper, garlic, and kale. Once vegetables are nearly tender, add black beans. Sprinkle with salt and 1 tsp chili powder. Cook until potatoes are tender. Set vegetables aside and wipe out your skillet.
• Tear tofu into varying sized crumbles (refer to ingredient picture for approximate size.)
• Combine all nutritional yeast, chili powder, garlic powder, onion powder, paprika, Kala Namak, turmeric, and water in a small bowl.
• Heat ½ tbsp olive oil in the same skillet over medium heat. Add tofu and cook, stirring often, until slightly golden on some sides (optional). Pour sauce over tofu and stir until absorbed. Add vegan cheese if desired, stir until melted.
• Add veggies back to the pan, stir and heat through.
• Serve topped with fresh avocado.