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)!
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