Tofu and Potato Hash Browns

4 to 5 medium or 3 large potatoes
One 16-ounce tub extra-firm tofu
2 tablespoons light olive oil
1 medium onion, finely chopped
1/2 medium green bell pepper, minced, optional
Paprika
Salt and freshly ground pepper to taste



Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle (ideally at room temperature), peel and cut into small dice, between 1/4 and 1/2 inch.

Cut the tofu into 1/4-inch-thick slices. Blot well between paper towels or clean tea towels, then cut into approximately 1/4-inch dice.

Heat the oil in a large, wide skillet. Add the onion and saute until translucent. Add the diced potatoes and tofu, and the optional bell pepper. Saute over medium-high heat, stirring frequently, until the mixture is golden brown all over, about 12 minutes.

Sprinkle in a small amount of paprika, season with salt and pepper, and serve.