The Plant Based Breakfast Idea You’ve Been Missing

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed offers a nutty flavor and is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly substitute for frying.

Crumble the tofu into a bowl.

Make the sauce by mixing 2 tbsp nutritional yeast, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp liquid smoke in a bowl.

Stir the sauce until combined.

Add 1-2 tsp of oil to the bottom of a pan or use parchment paper for an oil-free version.

Mix the crumbled tofu with the sauce and spread it out in the pan.

Bake the tofu in the oven, flipping it halfway through cooking.

Chop the spud potatoes into diced pieces and rinse them.

Boil the diced potatoes until tender, then drain.

Chop additional vegetables while the potatoes are boiling.

Add the boiled potatoes to the pan with the tofu.

Season with salt, black pepper, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp oregano, and 0.5 tsp thyme.

Add spinach to the mixture and stir until wilted.

Taste test the hash and adjust seasonings as desired.

Serve with pickled red cabbage or sauerkraut if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary