2 red bell peppers (large dices)
2 roam tomatoes (large dices)
3 green onions (large slices)
1 small can chopped olives
1 small can sliced mushrooms
1 block firm tofu
1 cup fresh basil (or other fresh herb)
4 cloves garlic (or to taste)
juice from canned olives and mushrooms
frozen hash browns
Drain the juice from the olives and mushrooms into a bowl. Set aside.
Saute peppers, tomatoes, onions, olives, and mushroom with a little bit of olive oil.
Put tofu, basil, and garlic in a blender or food processor. Add about 1/3 cup of the juice. Blend. Add juice a little bit at a time until it reaches desired consistency. You can add the remainder of the juice to the sautéed veggies.
When veggies are sautéed to desired texture, add sauce. Let simmer for 5 minutes. Remove from heat.
Cook hash browns as normal until crispy.
Pour veggies onto a plate and top with hash browns.
You can use other herbs if desired but go for fresh because of how the flavor spreads in the sauce. You can also use whatever veggies you want, but I really like peppers in this, and the red mixed with the green sauce just looks really colorful. If you don't want to use canned olives and/or mushrooms, use water instead in the sauce.