Vegan Breakfast Hash with Smashed Potatoes and Tofu

Name: Vegan Breakfast Hash with Smashed Potatoes and Tofu
Total time: 30
Yield: 4
Ingredients: 1 pound baby Yukon Gold potatoes; 3 tablespoons olive oil, divided; 1 pinch ground black pepper to taste; 1 cup chopped kale; 1 cup chopped cabbage; ½ onion, sliced; ½ red bell pepper, diced; 4 ounces firm tofu, crumbled; 1 tablespoon soy sauce; salt and ground black pepper to taste

Recipe by Diana71 from allrecipes.com

Breakfast 30 Mins.

Ingredients

4 servings

•

1 pound baby Yukon Gold potatoes
•

3 tablespoons olive oil, divided
•

1 pinch ground black pepper to taste
•

1 cup chopped kale
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1 cup chopped cabbage

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½ onion, sliced
•

½ red bell pepper, diced
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4 ounces firm tofu, crumbled
•

1 tablespoon soy sauce
•

salt and ground black pepper to taste

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.