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!

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 you can try sprinkling a little of this onto tofu when you make scrambles. If you don’t have it, then you can sub in regular salt.

Prep
10
Cook
30
Serves
4
Ingredients
11

Equipment

  • Baking sheet
  • Large skillet

Ingredients

  • 1.5 lbs Little Potatoes
  • 2 Tbsp olive oil, drained
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1 shallot, diced
  • 8 oz extra-firm tofu, drained and pressed
  • 1/4 tsp ground turmeric
  • 1/8 tsp kala namak salt
  • 1 large bundle kale, large stems removed and sliced lengthwise
  • 2 avocado

Instructions

  • Step 1

    Preheat oven to 400 °F. Halve potatoes and toss with one tablespoon olive oil, paprika, cumin and 1/2 teaspoon salt. Place in a single layer on a baking sheet and roast for 25 to 30 minutes until crispy and cooked through.

  • Step 2

    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 five 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 five minutes.

  • Step 3

    Add in the kale and cook another 2 to 3 minutes until kale is wilted.

  • Step 4

    To serve, divide the potatoes among four 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!