Plant-Based Breakfast Hash with Tofu and Smashed Potatoes

Ingredients 0/10

Step 1

Put the potatoes in a big pot, cover them with salted water, and bring it to a boil. Lower the heat and let them simmer until they’re tender, which should take about 10 minutes. Drain them well and set aside.

Step 2

Heat 1 1/2 tablespoons of olive oil in a skillet 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. Cook them until they’re golden and crispy on both sides, about 3 minutes per side. Season with some pepper, then transfer the crispy potatoes to a large bowl.

Step 3

In the same pan, warm the remaining olive oil over medium-high heat. Toss in the kale, cabbage, onion, and bell pepper, and sauté everything for around 3 minutes until the veggies start to soften. Crumble the tofu over the veggies, pour in the soy sauce, and keep cooking until the liquid has mostly evaporated, about 3 to 5 minutes.

Step 4

Season the mixture with salt and pepper, then add it to the bowl with your crispy smashed potatoes. Give everything a good mix, and you’re ready to dig in!