Tofu Potato Hash

Tofu Potato Hash
Menu Part: 
Entree
Cuisine Type: 
Indian
Serves: 
100

This curry-spiced hash can span the dayparts, serving as a side or main dish at breakfast, brunch, lunch or dinner. Potatoes add heartiness, spinach and tofu boost nutrition, and pimientos, red onion and jalapenos contribute contrasting color and flavor.

Ingredients

10 lb. firm tofu, diced
2 oz. curry powder, divided
Vegetable oil for frying
1 lb. jalapeno peppers
1 lb. cornstarch
2 cups extra-virgin olive oil
5 lb. red onion, diced
1/2 lb. garlic cloves, chopped
10 lb. russet potatoes, steamed and diced
1/2 oz. cayenne pepper
Pinch dried thyme
5 lb. converted brown rice, cooked
5 lb. fresh spinach, julienned
2 lb. canned pimientos, drained
2 cups extra-virgin olive oil
1 gal. vegetable stock
Salt and freshly ground black pepper, to taste

Steps

  1. Sprinkle tofu with half the curry powder; steam 2 to 3 minutes and set aside.
  2. In large, heavy-bottom pot, heat oil to 350°F. Coat jalapenos with cornstarch and deep-fry until golden-brown. With slotted spoon, transfer jalapenos to paper towels to drain; set aside.
  3. In large skillet over medium heat, heat olive oil. Sauté potatoes, onions and garlic in hot oil for 15 to 20 minutes until golden-brown. Add cayenne, thyme and remaining curry powder; sauté for 3 minutes, stirring constantly.
  4. Add rice, spinach, pimiento and tofu. Stir in vegetable stock as needed to moisten. Season with salt and pepper.
  5. To serve, garnish with 2 jalapeno slices.
Source: Recipe and photo courtesy of Idaho Potato Commission

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources