vegan breakfast potatoes

Vegan Breakfast Potatoes - the best way to start the day. Animal-friendly, high in protein and even higher in taste. Yes please!

Vegan Breakfast Potatoes

olive oil

potato ((roughly 14 ounces 400 grams))

onion

oz firm tofu ((7 ounces = 200 grams))

tsp cumin, ground

tsp oregano, dried

salt

tsp black pepper

cherry tomatoes ((½ cup = 4 cherry tomatoes))

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.

Cook

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&#39;d prefer. Season with salt and pepper.

Warm up

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

Assemble the potato mix and tomatoes on a plate. Done :-)

Crispy Potatoes combine with Spices and Caramelized Veggies to make these perfect healthy Breakfast Potatoes - and they're Oil-Free thanks to one trick!

Oil-Free Breakfast Potatoes

Yellow Onion, diced

Vegetable Broth

½ Red Bell Pepper, diced

½ Green Bell Pepper, diced

½ tsp Smoked Paprika, divided

tsp Garlic Powder

tbsp Nutritional Yeast (Optional)

tsp Fresh Thyme

tsp Maple Syrup

Salt and Black Pepper,

Cook the Potatoes

Preheat the oven to 425F, if you are using it. Place the diced Potatoes into a large mixing bowl and add 1 tsp of Smoked Paprika, Garlic Powder, Nutritional Yeast, Fresh Thyme, and Salt and Pepper to taste. Fold the spices into the Potatoes until they are evenly coated, then bake.

Air Fryer

Bake at 390F for 20 minutes; shake the basket every few minutes to ensure even cooking.

Caramelize the Veggies. Add the diced Onion and a splash of Vegetable Broth to a large nonstick sauté pan over medium-high heat. Let the Onion cook down, until no liquid is left and a golden residue begins to form on the bottom of the pan. Then, deglaze the pan with ¼ cup of Vegetable Broth and stir well. Repeat this process with the remaining Broth; once there is only ¼ cup of broth left, add in the Diced Bell Peppers and remaining Smoked Paprika. Reduce the heat to Medium and sauté until the Peppers are soft.

Combine

. Once the Potatoes have finished cooking, add them to the Pan with the Maple Syrup and stir well. Add any additional Salt and Black Pepper to taste, then serve warm. These Breakfast Potatoes are best fresh, but leftovers will keep in the fridge for up to 5 days.

This is really good. I’ve made it a few times just as written and also other times with extra veggies added. Because I double the recipe, there isn’t room to add the cooked potatoes to the pan with the veggies, so I mix them together in the serving bowl. (Add the maple syrup to the vegetables first.)

Super delicious and really easy to make!! Love it. 😍

i’ve made this recipe so many times and i always love how it turns out. it’s so easy and simple to prepare… and delicious!. i just prepared these tasty home fries with tofu scramble on the side, super yummy!

Top 2 vegan breakfast potatoes recipes from across the web

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Vegan Breakfast Potatoes

Oil-Free Breakfast Potatoes

Top 2 vegan breakfast potatoes recipes from across the web

The most viewed vegan breakfast potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Breakfast Potatoes

Oil-Free Breakfast Potatoes

The most viewed vegan breakfast potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine