Plant Based Breakfast Hash
Plant Based Breakfast Hash- a hearty and delicious way to start the day! Packed with nutrients and flavor!
This dish has quickly become my Sunday morning breakfast favorite. It’s filled with veggies, beans, and tofu that’s been seasoned to taste exactly like eggs (more on that below!). The recipe makes a generous portion so it’s ideal for leftovers. This has re-heats wonderfully, so I often make it the night before. In the morning, I just heat it up in the skillet.
Plant Based Breakfast Hash
Kala Namak (also known as Himalayan black salt) is a wonderful spice I discovered recently that actually makes tofu taste like eggs! is the perfect flavor substitute for vegans who love the taste of eggs and is also a key source of iron and other minerals. Use Kala Namak for the ideal tofu scramble and a variety of other vegan dishes.
First, the potatoes are seasoned and placed on a parchment-lined baking sheet. Set the timer for 20 minutes. While the potatoes are cooking, combine the veggies, beans, and spices (except the tofu, Kala Namak salt, and turmeric) in a baking dish.
The baking dish is placed in the oven, alongside the potatoes. It is cooked for an additional 15 minutes. While the potatoes, veggies, and beans are cooking, saute the tofu in a skillet with oil, turmeric, and Kala Namak.
Toss everything together and enjoy!
Kala Namak Black Salt (also known as Himalayan black salt) is the perfect flavor substitute for vegans who love the taste of eggs and is also a key source of iron and other minerals. Use Kala Namak for the ideal tofu scramble and a variety of other vegan dishes. Plant Based Breakfast Hash
Ingredients
Instructions
Notes
Looking for Easy Vegan Recipes?
Slow Cooker Vegan Carrot Ginger Soup
Slow Cooker Vegan Coconut Quinoa Curry
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