vegetarian breakfast hash

To make this easy vegan breakfast hash, pre-cooked potatoes, sweet potatoes, onions, chickpeas, and firm tofu are tossed in a savory mix of spices then roasted on a sheet pan until golden and crispy. You need about one hour, it makes the best leftovers, and is the easiest way to start your day! Makes a great lunch (and the best vegan breakfast burritos)!

Vegan Breakfast Hash with Tofu & Sweet Potatoes

white potatoes (cubed)

potatoes

onion (sliced)

tsp baking soda

tofu (cut in cubes)

chickpeas (drained)

salt

tsp smoked paprika

garlic powder

onion powder

olive oil (sprayed)

Boil potatoes and sweet potatoes for 15 min with baking soda, then drain.

Meanwhile spread onion slices on oiled sheet pan and bake at 400 to brown and get crispy for 10 minutes.

Add tofu, chickpeas and drained potatoes to the sheet pan with the onions and mix with a spatula. Then season with salt, onion powder, garlic powder and smoked paprika.

Bake for 20 minutes

Flip and mix and bake for another 10 minutes

Load up with desired toppings

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Vegan Breakfast Hash with Tofu & Sw...

Top 1 vegetarian breakfast hash recipes from across the web

The most viewed vegetarian breakfast hash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Breakfast Hash with Tofu & Sw...

The most viewed vegetarian breakfast hash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine