Vegan Potato Breakfast Hash
Vegan Potato Breakfast Hash, a delicious high protein vegan breakfast. Roasted potatoes, tofu, kale and avocado. If you've looking for a healthy breakfast recipe, this is it!
Equipment
Ingredients
- 1.5 pounds red potatoes
- 2 tablespoons olive oil, divided
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 shallot, diced
- 8 ounces extra-firm tofu, drained and pressed
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon kala namak salt, see notes
- 1 large bundle kale, large stems removed then stacked leaves, rolled up and sliced lengthwise to make kale ribbons
- 2 avocados, for serving
Instructions
- Preheat oven to 400 degrees F. Halve potatoes and toss with 1 tablespoon olive oil, paprika, cumin and 1/2 teaspoon salt. Place in a single layer on a baking sheet and roast for 25-30 minutes until crispy and cooked through.
- While the potatoes are cooking, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Crumble in the tofu, turmeric and kala namak salt, if using, and cook, breaking down the tofu and you toss it until it's chewy on the outside and warmed through, about 5 minutes.
- Add in the kale and cook another 2-3 minutes until kale is wilted.
- To serve, divide the potatoes among 4 bowls and top with the kale and tofu mixture. Add 1/2 avocado to each bowl along with a dash of hot sauce or salsa. Optional, but delicious!
Notes
- Kala Namak salt is an Indian salt that has a sulphur flavor that makes tofu scramble taste 'eggy.' It's optional of course, but I like sprinkling a little of this onto tofu when I make scrambles. If you don't have it, then you can sub in regular salt.
Nutrition
Serving: 1servingCalories: 298kcalCarbohydrates: 20gProtein: 8gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 346mgPotassium: 856mgFiber: 8gSugar: 2gVitamin A: 489IUVitamin C: 18mgCalcium: 46mgIron: 2mg