Tofu and Smashed Potato Vegan Breakfast Hash

Ingredients

• 1 pound baby Yukon Gold potatoes
• 3 tablespoons olive oil, divided
• 1 pinch ground black pepper to taste
• 1 cup chopped kale
• 1 cup chopped cabbage
• ½ onion, sliced
• ½ red bell pepper, diced
• 4 ounces firm tofu, crumbled
• 1 tablespoon soy sauce
• salt and ground black pepper to taste

Step 1

Put the potatoes in a big pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer until they’re tender—this usually takes about 10 minutes. Drain the potatoes and set them aside.

Step 2

Heat a tablespoon and a half of olive oil in a large pan or on a griddle. Add the potatoes and gently smash each one down to about half an inch thick using the back of a spatula. Let them cook until they’re crispy and golden on both sides, which should take around 3 minutes per side. Season with some pepper, then transfer the crispy potatoes to a large bowl.

Step 3

Add the remaining olive oil to the same pan over medium-high heat. Toss in the kale, cabbage, onion, and bell pepper, and sauté for about 3 minutes until they start to soften. Crumble the tofu over the veggies, pour in the soy sauce, and keep cooking until the liquid evaporates, around 3 to 5 minutes. Season with salt and pepper to taste.

Step 4

Finally, mix the tofu and veggie mixture with the crispy potatoes in the bowl. Give everything a good stir and it’s ready to serve!