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Vegan Breakfast Hash with Smashed Potatoes and Tofu
Vegan Breakfast Hash with Smashed Potatoes and Tofu
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Protein-packed vegan hash with smashed potatoes, veggie-tofu saute. Bright and tasty breakfast without eggs.
Ingredients:
  • 1 pound baby Yukon Gold potatoes
  • 3 tablespoons olive oil, divided
  • 1 pinch ground black pepper to taste
  • 1 cup chopped kale
  • 1 cup chopped cabbage
  • 0.5 onion, sliced
  • 0.5 red bell pepper, diced
  • 4 ounces firm tofu, crumbled
  • 1 tablespoon soy sauce
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, generously cover the potatoes with salted water and bring to a boil. Reduce heat and simmer until tender, around 10 minutes. Drain in a colander.
  • Heat 1 1/2 tablespoons of olive oil on a griddle or in a saute pan. Smash potatoes to 1/2-inch thickness using a spatula. Sear until crispy on both sides, approximately 3 minutes each. Season with pepper and transfer to a bowl.
  • In a saute pan, heat 1 1/2 tablespoons of olive oil over medium-high heat. Saute kale, cabbage, onion, and bell pepper for about 3 minutes. Crumble tofu over the vegetables, pour in soy sauce, cook until liquid evaporates (3-5 minutes). Season with salt and pepper, mix with smashed potatoes, and serve.

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