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Vegan Breakfast Potatoes - Break the Fast - enjoy our delicious recipe #breakfast #potato | hurrythefoodup.com

Vegan Breakfast Potatoes

Course: Breakfast, Lunch
Cuisine: Vegan
Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 423kcal
Print Recipe



  • 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 in 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. 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 :-)


Calories: 423kcal | Carbohydrates: 51g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Sodium: 1190mg | Potassium: 1141mg | Fiber: 9g | Sugar: 8g | Vitamin A: 241IU | Vitamin C: 56mg | Calcium: 224mg | Iron: 5mg