Tofu Hash - cooking recipe

Ingredients

1 large idaho potato, thinly sliced
1 (14 ounce) package extra firm tofu, cubed
1/4 cup onion, chopped
1/8 cup fresh parsley, chopped
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
3 tablespoons sunflower oil
Marinade
3 parts Worcestershire sauce
1 part soy sauce

Preparation

Preheat the oven to 400 degrees. Slice the Idaho potatoes very thinly and the quarter the larger slices. Place the potatoes in a large baking dish, sprinkle with sunflower oil and sea salt, toss, then arrange in a single layer. Bake for 20-30 minutes, flipping with a spatula every 10 minutes.
Drain the tofu and press all the water out. Cut into small cubes. Place in a dish and sprinkle with 3 parts Worcestershire sauce and 1 part soy sauce, enough to coat it thoroughly. Let it marinate for 15-30 minutes.
Add sunflower oil to a skillet on medium heat. Once the oil is warm, add the tofu and saute until browned. Combine the potatoes and the tofu in a large bowl.
Add a small amount of sunflower oil to the skillet that was used to cook the tofu. Saute the onion until translucent and soft. Add the parsley and garlic powder and stir for 1 minute. Mix with the potatoes and tofu and serve.