Vegan Sweet Potato Hash & Tofu Scramble
A tasty, quick breakfast - fit for royalty. This Vegan Sweet Potato Hash & Tofu Scramble can be whipped up in twenty minutes, and topped with kale, green onions, and pickled red onions. A few spices really take this breakfast to the next level.
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Introduction
Whether you’ve got a little time before work or school, or you’ve got all of Saturday morning to put this dish together, this dish needs to be in your repertoire. Perfect (and surprisingly easy) sweet potato breakfast hash that pairs almost too well with a tofu scramble can be in a bowl, in your hands, on the couch in less than twenty-five minutes.
Some hash recipes will recommend baking or going straight into the pan with the sweet potato - forget that. Soften them up by par-boiling (partially boiling) them, and then add them to the pan. By softening the sweet potato up beforehand, you don’t draw out all of their moisture, and end up with burnt outsides and crunchy insides. Instead, you can achieve a deep golden brown with only five minutes in the pan.
Everything in this recipe is done in the same pan - awesome, right? Once our potato has a great colour to it, we add in our tofu and our kale. Top with green onions and we’re set. I add crushed red pepper chili flakes to finish, but feel free to top with your favourite sauces (or refrain from sauces at all, it tastes just as good).
The secret to this recipe (and to many others) is to try your best to make the cubes of sweet potato the same size. There’s nothing worse than biting into a big chunk of butternut squash or carrot and it’s still hard in the middle. By doing cutting them to the same dimensions, they’ll cook at approximately the same speed. Meaning there’s no need to worry about whether all of the cubes are completely cooked through - test one and you’ve tested them all.
Check out the Spruce it Up section below for recommendations on how to take this recipe to the next level.
Before we Get Started
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2-3 Bowls
Ingredients
2 medium Sweet Potatoes
2 Green Onions
2 stems Kale
1 block Tofu
1 tbsp. Curry Powder
1/2 tbsp. Garlic Powder
1/2 tbsp. Onion Powder
Pinch Crushed Red Chili Flakes (optional)
Method
Bring a pot of water to a boil. Once the water has reached a boil, add a large pinch of salt.
While the water is coming to boil, cut the top and bottom of the sweet potato off (known as “top and tailing”). Place on its top, and slice down one of the sides, creating a flat surface. Place the sweet potato (SP) on the flat side, and do the same for the remaining three sides.
The potato should resemble a rectangle once you’re finished.
Repeat for the second SP. Then, cut your potato into 1 - 1.5 cm slabs (cut longitudinally). Cut into sticks (almost like the shape of fries or SP skyscrapers), and cube them.
Place your SP cubes into the boiling water, and set a timer for 10 minutes.
While your potato is boiling, tear your kale from the stem (known as “despining”), and roughly chop the leaves. Discard the stem. Take your tofu out of the package, wrap in paper towel, and press down on it to release any excess moisture.
Thinly slice your green onions.
I like to slice mine on an angle - it doesn’t affect the taste in any way, but it looks much prettier.
When timer is two minutes out, preheat a pan to medium-high heat, without oil. Right before you drain the SP, add some oil to the pan, and put the cubes into the pan. Add a three-finger pinch of salt.
Listen for a sizzle. This will let you know that the SP is cooking.
Add your garlic and onion powder, and give the pan a toss. After that, let the pan sit for a couple of minutes so that the SP become crispy. Once you have one nicely fried side, crumble your tofu into the pan.
Add your curry powder, a two-finger pinch of salt, and the kale. Toss them pan a few times, and cook for another two minutes or so.
Add to a bowl, top with your green onions, and taste for salt. Add more if desired.
Enjoy.
Spruce it Up
Sprinkle with crushed red chili flakes.
Add some Pickled Red Onions.
A few cilantro leaves really make this dish shine.