Vegan Breakfast Hash with Smashed Potatoes and Tofu

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!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 227 Calories

Ingredients

• 1 cup chopped cabbage
• salt and ground black pepper to taste
• 1 tablespoon soy sauce
• 3 tablespoons olive oil, divided
• 1 pinch ground black pepper to taste
• 1 cup chopped kale
• 1 pound baby Yukon Gold potatoes
• 4 ounces firm tofu, crumbled
• 0.5 red bell pepper, diced
• 0.5 onion, sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.