Ultimate Vegan Breakfast Hash: Potato Tofu Delight

Ingredients

• 1 lb of petite Yukon Gold potatoes
• 3 tbsp of olive oil, split into portions
• A pinch of freshly ground black pepper, to add flavor
• Generous handful of chopped kale
• Equal amount of chopped cabbage for added texture
• Half an onion, thinly sliced for a savory touch
• Half a red bell pepper, finely diced for color
• 4 oz of crumbled firm tofu for plant-based protein
• A tablespoon of soy sauce for that umami kick
• Season with salt and freshly ground black pepper, to suit your taste buds

Step 1

Start by placing the potatoes in a generously-sized pot and covering them with water seasoned with a pinch of salt. Bring the water to a boil, then lower the heat to a gentle simmer for approximately 10 minutes until the potatoes are fork-tender. Once done, drain the potatoes in a colander.

Step 2

Next, heat up 1 1/2 tablespoons of olive oil on a griddle or in a saute pan. Carefully place the potatoes on the hot surface and use the back of a spatula to gently smash each one to a thickness of about 1/2 inch. Allow the potatoes to sear on both sides until they develop a crispy exterior, which should take around 3 minutes per side. Season the potatoes with freshly ground pepper and then transfer them to a large mixing bowl.

Step 3

While the potatoes are cooking, heat up the remaining 1 1/2 tablespoons of olive oil in a separate saute pan over medium-high heat. Add in the kale, cabbage, onion, and bell pepper, sauteing them for roughly 3 minutes until they start to soften. Proceed to crumble tofu over the vegetable mix, then pour in a generous splash of soy sauce. Let the mixture cook until any excess liquid evaporates, which should take approximately 3 to 5 minutes. Season the stir-fry with salt and pepper according to your taste, then transfer everything into the bowl with the smashed potatoes. Gently mix everything together before serving. Enjoy your flavorful and satisfying dish!