Tofu and Smashed Potato Vegan Breakfast Hash

Start your day with this hearty and flavorful vegan breakfast that combines crispy tofu and golden smashed potatoes. It’s a simple, satisfying dish that’s perfect for a cozy morning at home.

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TIME30 min

SERVINGS4

RATING4.7 / 5

Tofu and Smashed Potato Vegan Breakfast Hash

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by putting the potatoes in a big pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer until they’re tender—this usually takes about 10 minutes. Drain the potatoes and set them aside.

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Step 2

Heat a tablespoon and a half of olive oil in a large pan or on a griddle. Add the potatoes and gently smash each one down to about half an inch thick using the back of a spatula. Let them cook until they’re crispy and golden on both sides, which should take around 3 minutes per side. Season with some pepper, then transfer the crispy potatoes to a large bowl.

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Step 3

Next, add the remaining olive oil to the same pan over medium-high heat. Toss in the kale, cabbage, onion, and bell pepper, and sauté for about 3 minutes until they start to soften. Crumble the tofu over the veggies, pour in the soy sauce, and keep cooking until the liquid evaporates, around 3 to 5 minutes. Season with salt and pepper to taste.

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Step 4

Finally, mix the tofu and veggie mixture with the crispy potatoes in the bowl. Give everything a good stir and it’s ready to serve!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use firm tofu and press it well to remove excess moisture for better texture.
- Cook the potatoes until just tender before smashing to keep them from falling apart.
- Don’t overcrowd the pan; this helps achieve crispiness on the tofu and potatoes.

Why you’ll love it

This dish is packed with plant-based protein and hearty potatoes, making it a satisfying and nutritious way to start your day. The combination of crispy edges and soft centers creates a wonderful texture contrast. Plus, it’s easy to customize with your favorite veggies or spices.

Serving ideas

Serve with a side of fresh avocado slices or a simple green salad for added freshness. A drizzle of hot sauce or a sprinkle of nutritional yeast can add extra flavor. This dish also pairs well with whole grain toast or fresh fruit.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the potatoes from becoming too soft. For best texture, avoid freezing, as the tofu and potatoes may change consistency.