Classic Breakfast Hash
Why I love it
Vegan eggs aka scrambled tofu?? Yes please! Something that I first missed when going vegan was eggs. Guess what? Tofu scramble is a game changer! The black salt and nutritional yeast makes the tofu taste even better than eggs. The tofu scramble in combination with crispy potatoes and perfectly cooked peppers equals breakfast heaven. Plus, this is a perfect idea for a savory breakfast if you are used to sweet ones! I am obsessed with this breakfast hash and it’s eggs-tra delicious because it’s eggless!
Ingredients
1 yellow potato
1 diced red bell pepper
1 diced yellow onion
½ block of firm tofu
1 ½ tbsps nutritional yeast
½ tbsp black salt
½ tsp garlic powder
⅓ tsp turmeric
Olive oil to taste
Salt and pepper to taste
Optional: parsley flakes
Replacements
You could substitute in sweet potatoes, yellow, orange, or green bell peppers, and even silken tofu. For the potatoes if you don’t have an air fryer, bake for 20 minutes on 400 F (flip halfway).
Recipe
Press your tofu for at least 10 minutes.
Meanwhile, cut the potato into wedges. Season with salt and pepper to taste. Air fry the wedges with olive oil at 400 F for 10 minutes with flipping halfway through.
Sauté the onions and peppers with olive oil in a large pan on low heat until caramelized, this should take 10-15 minutes.
Once they have cooked down, roughly chop the tofu and add it into the pot and turn the heat up to medium. Break up the pieces with a spatula until they are small crumbles.
Stir in the black salt, nutritional yeast, garlic powder, turmeric, salt, and pepper and cook for 5 minutes.
Once the potatoes are crispy, stir them in as well. Top with parsley flakes. Enjoy!
