Tofu Potato Hash


  • 10 pounds tofu, firmed, fresh, medium dice
  • 2 ounces, divided, curry powder
  • 1 pound jalapeno peppers, thinly sliced
  • 1 pound corn starch
  • 5 pounds onion, red, jumbo, medium dice
  • 1/2 pound garlic cloves, chopped
  • 10 pounds Idaho® russet potatoes, 90-ct, steamed, diced
  • 1/2 ounce cayenne pepper
  • Pinch of dried thyme
  • 5 pounds rice, converted brown, steamed
  • 5 pounds spinach, julienned
  • 2 pounds canned pimentos
  • 2 cups extra-virgin olive oil
  • 1 gallon vegetable stock
  • Salt, as needed
  • Freshly ground black pepper, as needed


  1. Sprinkle tofu with 1 ounce curry powder and steam for 2 to 3 minutes. Reserve.
  2. In a large, heavy-bottomed pot, heat oil to 350°F. Coat jalapenos with cornstarch and deep-fry until golden brown. Using a slotted spoon, transfer jalapenos to paper towel to drain. Reserve.
  3. In a large pan over medium heat, saute onion, garlic and potatoes in oil until to golden brown, approximately 15 to 20 minutes. Add cayenne pepper, thyme and remaining curry powder; saute, stirring constantly for 3 minutes. Add brown rice, spinach, pimento and tofu. Add vegetable stock as needed. Season with salt and freshly ground black pepper. Reserve.
  4. Plate 6 ounces hash, garnish with 2 jalapeno slices and serve.
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Yield: 100 servings

Ahmed Shazly
San Diego University
San Diego, CA

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