After thirteen years of not eating meat, I have come to realize I am over tofu. Don’t get me wrong, I love it as much as the next person but I fell into a rut of cooking everything with tofu, ordering everything with tofu, and basically not expanding outside of my tofu bubble. This past summer I started having issues digesting soy so I cut it out from my diet. The result is better health and a new outlook on my food options. I’ve never made my own seitan, bought it to make at home or ordered it in dishes while out because good ole reliable tofu was always there instead. With tofu out of my life, seitan has snuck in and become my new best friend. My options for breakfast have definitely been limited by eliminating tofu from my diet. Enter seitan to save the day. This seitan potato hash hit the spot like the millions of tofu scrambles I’ve made in my day. The options are endless but this is the version I put together this morning.

Seitan Potato Hash

2 tbsp grapeseed oil, divided
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
1 jalapeño, minced
5-7 red potatoes, cubed
1/4 cup water
1 1/2 cups seitan, cubes or strips
2 tbsp coconut amino acids or soy sauce
fresh ground salt and pepper

1. In a cast iron skillet warm 1tbsp of oil on medium high heat. Add onions and peppers and some fresh ground salt and pepper. Saute for 4-5 minutes.