Vegan Breakfast Hash With Smashed Potatoes And Tofu
The sweet and savory aroma of your sweet potato, zucchini, onion, bell.
Recipe Summary Vegan Breakfast Hash With Smashed Potatoes And Tofu
Nobody will miss the eggs with this protein-laden vegan hash! Smashed potatoes are mixed into a veggie-tofu saute for a bright and tasty breakfast!Ingredients | Vegan Sweet Potato Recipes Breakfast1 pound baby Yukon Gold potatoes3 tablespoons olive oil, divided1 pinch ground black pepper to taste1 cup chopped kale1 cup chopped cabbage½ onion, sliced½ red bell pepper, diced4 ounces firm tofu, crumbled1 tablespoon soy saucesalt and ground black pepper to tasteDirectionsPlace 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.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.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.Baby red potatoes can be used in place of Yukon Golds.Info | Vegan Sweet Potato Recipes Breakfastprep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings
TAG : Vegan Breakfast Hash With Smashed Potatoes And TofuBreakfast and Brunch, Potatoes,
