Name: Vegan Breakfast Hash with Smashed Potatoes and Tofu
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Baby Yukon Gold potatoes - 1 pound; Olive oil, divided - 3 tablespoons; Ground black pepper to taste - 1 pinch; Chopped kale - 1 cup; Chopped cabbage - 1 cup; Onion, sliced - ½; Red bell pepper, diced - ½; Firm tofu, crumbled - 4 ounces; Soy sauce - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

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.