Chayote Hash & Tofu Scramble Skillet Recipe

Makes: 4-6 servings

Nutritional Highlights: Chayote squash is high in fiber, antioxidants, and essential nutrients while tofu brings in the protein for a complete breakfast.

“Fun Fact” / Tips & Tricks: Chayote is a tropical squash with origins in Mexico that is very popular in Latin American and Caribbean cuisines. If unavailable in your area, feel free to substitute for zucchini or yellow squash — it will be just as delicious!

1. Chayote Hash

Ingredients

1 pound baby white potatoes, quartered (about 4 cups)

1 pound chayote squash, peeled & diced (about 2 each)

2 tablespoons vegetable oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon ground pepper

Directions

Preheat the oven to 450F.

Place the quartered potatoes in a pot of cold water and bring to a boil. Cook until fork-tender, approximately 8 minutes. Drain and set aside.

Peel and cut the chayotes into about 1/2” dice - just be sure they are consistent with the diced potatoes. If the chayote is a little slimy, peeling it under running water can counteract its slipperiness.

Combine the par-cooked and cooled potatoes with diced chayote and the remaining ingredients in a bowl and toss to coat well. Set aside.

2. Tofu Scramble

Ingredients

1 (about 16-ounces) brick medium-firm tofu, crumbled

1 tablespoon sunflower oil

2 green onions, white and green parts, finely chopped

1 cup red bell pepper, diced (about 1 pepper)

2 tablespoons nutritional yeast

1 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup unsweetened non dairy milk (soy & oat milk both work great)

**TIP: Place the block of tofu in the middle of the paper towel following with a dish towel. Place a cutting board on top of the wrapped tofu and then add some heavy objects on top such as canned tomatoes to press. Press the tofu for at least 30 minutes before using. This releases any excess moisture and will help keep your tofu crispy with an excellent texture.

Directions

Drain the tofu and pat dry of excess moisture with a paper towel. Heat a large cast-iron skillet or oven-safe pan over medium heat and add the oil. Add the crumbled tofu, green onions, and red pepper and saute for 3 to 4 minutes or until the vegetables are softened and about half cooked.

Add the remaining ingredients and stir to combine, cooking for another 2 minutes. At this point you can add up to 1/4 cup of the non dairy milk if the mixture looks too dry and cook for another minute. Remove the scramble from the pan to another dish and set aside.

To cook the chayote hash, wipe out any excess scramble from the skillet and heat over medium heat. Add the seasoned potatoes and chayote. Cook for 12 to 14 minutes, stirring only a couple of times and allowing the potato quarters to crisp on the bottom.

Add the scramble on top of the potatoes in the skillet or transfer to an oven-safe casserole dish if you can’t put your pan in the oven. ‍

3. Toppings (optional)

Ingredients

1/2 cup packed, stemmed, and finely chopped kale leaves

1 avocado, pitted, peeled, and sliced

1 tablespoon finely chopped chives

Hot sauce

Directions

Surround the scramble with the chopped kale.

Bake for approximately 15 minutes or until the kale looks crisp. Top with the avocado slices and chives before serving. Add hot sauce to taste to individual servings if desired. Enjoy!