Ahh, breakfast... most people say it's the best meal of the day! But there's more to vegan breakfasts than oatmeal and smoothies.
Grab some spuds and get ready for a big bowl that's super hearty! This breakfast hash bowl is a lighter, vegan-friendly version of a greasy spoon diner style breakfast. It's made with mashed potato hash and savory tofu scramble.
If you've recently transitioned to veganism and miss scrambled eggs, tofu has your back and you'll barely know the difference. If you had a few too many drinks and aren't feeling so hot this morning, it might just be the perfect hangover brunch, too!
Oh there's plenty more breakfast ideas where this came from! Check out my tofu benny, my bacon & egg breakfast trifle, or just for for the classic pancakes.
breakfast hash bowl
Ingredients
mashed potato hash
- 2 C peeled, cubed and cooked potatoes
- 1-2 tablespoon grapeseed oil
- ¼ teaspoon paprika
- sea salt and ground black pepper, to taste
tofu scramble
- ½ brick medium firm tofu
- ½ C chopped mushrooms
- ½ teaspoon turmeric
- 1 tablespoon nutritional yeast
- 1 tablespoon nondairy milk
- sea salt and ground black pepper, to taste
- ½ C finely chopped spinach
- 2 tablespoon salsa
Instructions
- If you aren’t starting with leftover cooked potatoes, peel and cube 2 small potatoes and boil for 10 minutes. Drain from water (do not rinse).
- In a large pan heated to medium, add 1 tablespoon of grapeseed oil and the cooked potatoes. Using a fork or a potato masher, mash up the potatoes so they are chunky and sort of half mashed. Spread them out in an even layer in the pan and allow them to cook on one side for approximately 7 to 8 minutes, or until the underside is golden and crispy. Flip the potato mash and add another tablespoon of grapeseed oil to the bottom of the pan, if necessary, and cook the other side for another 7 to 8 minutes or until golden and crispy. Watch the heat and lower to medium-low to prevent burning. Once the potatoes are done crisping, transfer them to your serving bowl and cover with foil to keep warm.
- You can use the same pan for the tofu scramble since there will be residual oil in the pan you can use. Heat the pan over medium heat again, crumble the tofu in the pan and add chopped mushrooms. Cook for 2 minutes.
- Add turmeric, nutritional yeast, nondairy milk, and sea salt and ground black pepper to taste. Stir to combine well and cook for 3 to 4 minutes or until mushrooms are nearly done. Add spinach in during the last minute of cooking, allowing it to wilt and soften.
- Put tofu scramble on top of potato hash and add a dollop of your favorite salsa on top. Serve immediately.
Laura
I'm amazed there is no comment here.
This is so perfect - the photos and the recipe! You're great, keep going 🙂
Lauren Toyota
thanks so much Laura!
kendall
I want to be just like u!!!!!!!!!!!!! U INSPIRE ME TO BE A VEGAN #veganlove
daniel
mmmm scrambles mmmm
Jessica R.
You are a smart man daniel, a smart man.