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.
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.
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).
As always, we recommend moderation: enjoy soy a couple or few times a week – but not with every meal. Simple.
Vegan Breakfast Potatoes
- Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.
- In a pan, put a bit of olive oil and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently. When it starts to sweat add the onions.
- 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 15 min.
- In a second pan add olive oil and set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. 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 🙂
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!