Vegan Breakfast Hash with Smashed Potatoes and Tofu recipe
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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
Nutrition Info
- 227.3 caloriescarbohydrate: 26.5 gcholesterol: : -fat: 11.8 gfiber: 3.4 gprotein: 6 gsaturatedFat: 1.7 gservingSize: -sodium: 285.7 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Breakfast Hash with Smashed Potatoes and Tofu
Directions
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Place 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.