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close up view of a white bowl with vegan sweet potato tofu hash with vegan cheese, avocado, salsa, and more.

Vegan Breakfast Hash with Tofu & Sweet Potatoes

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)!
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Cook Time 1 hour
Total Time 1 hour
Course Breakfast
Cuisine American, Mexican, Tex-Mex
Servings 5 servings
Calories 312 kcal

Equipment

  • large pot
  • strainer
  • sheet pan

Ingredients
  

  • 4 white potatoes cubed
  • 2 sweet potatoes cubed
  • 1 onion sliced
  • 1 tsp baking soda
  • 1 firm tofu cut in cubes
  • 1 can chickpeas drained
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil sprayed

Instructions
 

  • 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

Nutrition

Calories: 312kcalCarbohydrates: 47gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 747mgPotassium: 930mgFiber: 7gSugar: 6gVitamin A: 13025IUVitamin C: 31mgCalcium: 151mgIron: 3mg
Keyword sweet potato tofu breakfast hash, tofu, vegetarian breakfast hash
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