Instructions: Prep: 15 min, Cook: 20 min.

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam about 15 minutes or until tender. Place potatoes under cold running water to cool. Drain thoroughly and finely dice. Combine sour cream and mustard in a bowl and set aside. Combine next 7 ingredients in another bowl. Melt butter in a heavy nonstick skillet over medium high heat. Saute potatoes about 5 minutes, stirring frequently, or until golden. Add tofu and saute 3-4 minutes or until golden and liquid has evaporated. Stir in onion horseradish mixture and cook until heated throughout. Serve hash topped with sour cream mixture and sprinkled with scallions.

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