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I’ve been really looking forward to posting these vegan breakfast potatoes for a long time now.
Once in a while recipes come along that I just can’t stop eating, and these breakfast potatoes are one such recipe.
All of us on the blog absolutely loved the farmer’s breakfast , and I know Kat and Dave recently changed over to the Spanish omelette as a breakfast staple.
I’ve never been a fan of eggs though, and I decided if I could cut those out, then why not make it completely vegan?
And so, the vegan breakfast potatoes (or breakfast hash?) were born.
They’re quick, easy, hot, have loads of flavour and are even high in protein (thanks to the tofu). What’s not to like?
Vegan breakfast potatoes – breaking the fast the right way
There really is something great about cooking in the morning. Getting a good, solid breakfast in (that still only takes twenty minutes) has a lot going for it.
Especially if it was an active morning, post-gym or such. Even if it wasn’t, I find it a great start to the day.
It’s a nice high fiber breakfast too – fiber is something that way too many people don’t get enough off.
If you leave the skins on the potatoes you get even more (and save time too).
Did I mention how good this breakfast hash tastes? I did? Good. Well, I will again anyway.
Vegan food often seems to come with the common misconception that it’s not as good as ‘regular’ food. Try these and see if you think the same after.
Protein Power
As briefly mentioned, tofu is an excellent source of protein, especially considering it’s not an animal product. It’s also cheap and high in unsaturated (good) fats.
Not to mention it tastes great when done right (which is exactly what this recipe does).
While soy products are certainly a current debate, when looking more deeply into the issue it seems that the evidence leaning towards soy in a good light is far higher than the other way around.
As always, we recommend moderation: enjoy soy a couple or few times a week – but not with every meal. Simple.
Equipment
- Pan
- Peeler
- Knife
- Cutting board
- Spatula
Ingredients
- 1 tbsp olive oil
- 18 oz potato (roughly 3 medium potatoes)
- 1.5 cup water
- 2 medium onion
- 7 oz firm tofu
- 1 tsp cumin, ground
- 2 tsp oregano, dried
- Salt and pepper to taste
- 8 cherry tomatoes
Instructions
- Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”. 18 oz potato, 2 medium onion
- Set the pan high heat. Add the potatoes and water. Cook for 10 mins with a lid on, stirring occasionally. Add the onions halfway. 1.5 cup water
- Once the water mostly evaporated and the potatoes are soft, add the olive oil and set the pan to medium heat. 1 tbsp olive oil
- Now crumble in the tofu . Stir and add the spices , salt and pepper . If you have, put a lid onto the pan and cook for 10 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories. 7 oz firm tofu, 1 tsp cumin, ground, 2 tsp oregano, dried, Salt and pepper to taste
- In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you’d prefer. Season with salt and pepper. 8 cherry tomatoes
- If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).
- Assemble the potato mix and tomatoes on a plate. Done 🙂
NOTES
Nutrition
30 Day Veggie Challenge
If you’re a vegetarian looking to spice up your veggie life, or a non-veggie who’s thinking about it, make sure you check out the 30 Day Veggie Challenge.
It’s all about making the switch to a veggie diet as easy and satisfying as possible (or making your current veggie food life better than ever before). Come say hello!
Vegan Breakfast Potatoes
Equipment
- Pan
- Peeler
- Knife
- Cutting board
- Spatula
Ingredients
- 1 tbsp olive oil
- 18 oz ( 500 g ) potato (roughly 3 medium potatoes)
- 1.5 cup water
- 2 medium onion
- 7 oz ( 200 g ) firm tofu
- 1 tsp cumin, ground
- 2 tsp oregano, dried
- Salt and pepper to taste
- 8 cherry tomatoes
Instructions
- Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.
- Set the pan high heat. Add the potatoes and water. Cook for 10 mins with a lid on, stirring occasionally. Add the onions halfway.
- Once the water mostly evaporated and the potatoes are soft, add the olive oil and set the pan to medium heat.
- Now crumble in the tofu . Stir and add the spices , salt and pepper . If you have, put a lid onto the pan and cook for 10 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.
- In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you’d prefer. Season with salt and pepper.
- If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).
- Assemble the potato mix and tomatoes on a plate. Done :-)
