Vegan Breakfast Hash With Smashed Potatoes And Tofu Recipes

VEGAN BREAKFAST HASH WITH SMASHED POTATOES AND TOFU

Vegan Breakfast Hash with Smashed Potatoes and Tofu image

Nobody will miss the eggs with this protein-laden vegan hash! Smashed potatoes are mixed into a veggie-tofu saute for a bright and tasty breakfast!

Provided by Diana71

Categories Breakfast and Brunch Potatoes

Time 30m

Yield 4

Number Of Ingredients 10

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
½ onion, sliced
½ red bell pepper, diced
4 ounces firm tofu, crumbled
1 tablespoon soy sauce
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 11.8 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 285.7 mg, Sugar 2.1 g

VEGAN BREAKFAST HASH WITH SMASHED POTATOES AND TOFU

Vegan Breakfast Hash with Smashed Potatoes and Tofu image

Nobody will miss the eggs with this protein-laden vegan hash! Smashed potatoes are mixed into a veggie-tofu saute for a bright and tasty breakfast!

Provided by Diana71

Categories Breakfast Potatoes

Time 30m

Yield 4

Number Of Ingredients 10

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
½ onion, sliced
½ red bell pepper, diced
4 ounces firm tofu, crumbled
1 tablespoon soy sauce
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 11.8 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 285.7 mg, Sugar 2.1 g

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