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Vegan Sheet Pan Breakfast Hash

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Keyword: Vegan
Servings: 3

Ingredients

For Potatoes and Kale

  • 2 potatoes cut into 1/2-inch-thick cubes (about 1 lb)
  • 1 cup kale roughly chopped
  • 1 1/2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp paprika
  • 1/4 tsp kosher salt more or less to taste
  • 1/4 tsp fresh ground black pepper more or less to taste
  • 2 tbsp olive oil

For Tofu

  • 14 oz extra firm tofu drained and pressed
  • 1/2 yellow onion diced
  • 1 red bell pepper diced
  • 3 tbsp nutritional yeast
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp all-purpose seasoning
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp turmeric
  • 1/2 cup non-dairy milk

Garnished (optional)

  • black salt (kala namak)
  • green onions
  • vegan sour cream or guacamole

Instructions

  • Preheat oven to 425˚F (218˚C) and prep non-stick baking tray with parchment paper or lightly spray oil.
  • Into a large bowl, add your small cubed potatoes and kale. Combine all the potato spices into a small bowl and mix together. Drizzle oil over potatoes and kale, then stir to coat. Sprinkle seasonings across and stir until coated throughly. Spread evenly onto prepared baking tray, making sure potatoes are in a flat layer.
  • Using the same bowl add tofu and use a fork to crumble (see process photos above for reference). Sprinkle nutritional yeast and tofu seasonings across. Pour non-dairy milk over the tofu and stir everything until thoroughly combined. Add in onions and bell peppers, then stir once more.
  • Spread the tofu scramble onto the baking tray, making sure everything is one layer. Bake for about 18 – 20 minutes or until the potatoes are easily pierced with a fork.
  • Serve warm with desired garnishes or any of your favorite toppings. Enjoy!

Notes

Source:
Vegan Sheet Pan Breakfast Hash - Make It Dairy Free
(https://makeitdairyfree.com/vegan-sheet-pan-breakfast-hash/)