Rating: 5 stars
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Nobody will miss the eggs with this protein-laden vegan hash! Smashed potatoes are mixed into a veggie-tofu saute for a bright and tasty breakfast!


Recipe Summary

15 mins
15 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Baby red potatoes can be used in place of Yukon Golds.

Nutrition Facts

227 calories; protein 6g; carbohydrates 26.5g; fat 11.8g; sodium 285.7mg. Full Nutrition