Vegan Breakfast Hash with Smashed Potatoes and Tofu
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Vegan Breakfast Hash with Smashed Potatoes and Tofu

1. Baby Yukon Gold potatoes - 1 pound
2. Olive oil, divided - 3 tablespoons
3. Ground black pepper to taste - 1 pinch
4. Chopped kale - 1 cup
5. Chopped cabbage - 1 cup
6. Onion, sliced - ½
7. Red bell pepper, diced - ½
8. Firm tofu, crumbled - 4 ounces
9. Soy sauce - 1 tablespoon
10. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Vegan Breakfast Hash with Smashed Potatoes and Tofu

1. Stage

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.

2. Stage

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.

3. Stage

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.