Vegan salsify hash with smoked tofu

Plant-based low-carb hash with delicate salsify and smoked tofu. A hearty lunch from the frying pan.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 385 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 24 g

Ingredients

• 500g salsify
• 200g smoked tofu
• 1 onion
• 2 tbsp olive oil
• 1 splash of cider vinegar
• 1 bunch of parsley
• 1 tsp caraway seeds

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Peel the salsify and put it straight into water with a little vinegar so it doesn't oxidise.
2. Cut the peeled roots into pieces and parboil them in water for about twelve minutes.
3. Cut the smoked tofu and onion into medium-sized cubes.
4. Heat the oil in a frying pan and fry the tofu until really well browned.
5. Add the veg pieces and the caraway and fry everything over a high heat until browned.
6. Chop the parsley, fold it into the pan and season everything to taste at the end.

Good to know

This hash gives an old-fashioned vegetable a new lease of life. Toasty flavours and a nutty bite make it a really satisfying meal.

Swaps

Salsify → parsnips (sweeter) Smoked tofu → marinated mushrooms (a little less protein) Caraway → thyme (a more classic herb) Cider vinegar → lemon juice (tastes fresher)

Cooking tips

It's best to wear gloves when peeling, as the sap sticks stubbornly to your skin.

Storage

The firm leftovers are great eaten cold the next day as part of a salad.

Allergens

This dish contains soya.

Dairy-free recipes