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Potato & Tofu Breakfast Hash


  • 2 white potatoes (approx 500g)
  • 2 tsp olive oil
  • 5 garlic cloves
  • 1 white onion
  • 1 red pepper
  • 1 tsp each cumin, turmeric, smoked paprika
  • 1 tbsp dried rosemary
  • 1 tbsp coriander seeds
  • 1 pack (approx 300g) silken tofu, drained
  • 1 tbsp good soy sauce
  • 2 tbsp nutritional yeast
  • Black pepper
  • Fresh basil leaves, to serve


  1. Chop the potatoes into small (1 cm) cubes and place in a saucepan of boiling water on the hob. Cook for about 5 minutes, drain and leave to steam in a colander.
  2. In the meantime, slice the garlic and onion, and chop the pepper into small chunks.
  3. Heat the oil in a good non-stick frying pan and sauté the garlic, onion and pepper for a couple for minutes on a medium setting, until they begin to soften. Add the potatoes to the pan, stir to coat in the oil and leave to cook for about 10 minutes. The potatoes should start to brown and crisp.
  4. Stir in the dried herbs and spices, followed by the tofu.
  5. Roughly mix the tofu into the potatoes with the soy and nutritional yeast, until all is combined, but the tofu is not completely mashed.
  6. Cook for a further 10 minutes, until any remaining water from the tofu has cooked off (if using sweet potatoes, they will not crisp as much due to the extra moisture).
  7. Serve with black pepper and fresh basil leaves.

- Recipe by The Whole Ingredient -