This Baked Vegan Breakfast Hash is the definition of cozy comfort food. Yukon gold potatoes turn soft and buttery as they bake with sweet onions, colorful bell peppers, hearty plant-based sausage, and little chunks of tofu. Everything is seasoned to perfection and mingles together in the oven for a tender, flavorful breakfast you can scoop straight onto your plate. Perfect for vegans, dairy-free eaters, oil-free cooks, weekend brunch lovers, and anyone meal-prepping a hearty breakfast for a family.
Chopping everything small gives it that best hash texture, so every bite feels just right. This dish comes in at nearly 15 grams of protein per 1 cup serving! Healthy veggies and totally oil free means you can even go back for seconds!
Smoky, savory, and just a touch of sweetness satisfies all the taste buds! Finish with a sprinkle of salt and pepper to really bring out the flavors and you'll start wondering whether you should have made a double batch!
Want something delicious to serve with this breakfast hash? Try my Moist Vanilla Lemon Poppy Seed Muffins, they'll win over any crowd! Or make some Vegan Banana Waffles to go along side! If you're a 'cover everything in ranch' type of family then a drizzle of my Creamy Dairy Free Ranch Dressing would be next level on this hash!
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💗Why you'll love this recipe
- Versatility — Turn it into a breakfast tortilla wrap then add some avocado slices, salsa, or a dollop of vegan sour cream for an extra creamy, flavorful breakfast option that will go even further. Excellent option for when you're feeding a crowd! Make it a breakfast bar!
- Breakfast for dinner — Add this fan favorite Homemade Vegan Garlic Bread and say, Hello easy peasy dinner idea!
- High-protein + totally vegan — thanks to tofu and plant-based sausage.
- Hands-off cooking — chop, toss, bake. That’s it. Go enjoy you're morning coffee while it bakes.
- Meal-prep friendly — reheats beautifully for 3–4 days.
🥄Equipment
All you'll need for this recipe is a chopping knife and cutting board for chopping, a large mixing bowl and spoon, a small dish for mixing the spices, a large sheet pan lined with parchment paper and your oven!
🥔Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Potatoes: Yukon Gold or potato of choice. Yukon Golds and Redskin potatoes will not need to be peeled, Russet's will.
- Plant-Based Sausage: I used Field Roast Apple & Maple Plant-Based Breakfast links. Use your favorite brand, mild or spicy!.
- Tofu: Extra Firm tofu packed in water
- Bell Pepper: I like Red because it adds the perfect pop of color but any color pepper works. If you like it spicy feel free to also toss in some fresh sliced jalapeños.
- Onion: Any color works: white, yellow, sweet, or red.
- Soy Sauce: Tamari works too. Gluten-Free? Use tamari and double-check your sausage is certified GF.
- Maple Syrup: Just a touch for balance and caramelized edges. If you find that you are out you can use Coconut Sugar or Brown Sugar in a pinch.
- Spices: Onion powder, garlic powder, smoked paprika, turmeric, salt & pepper. Brings everything together with warm, savory, smoky flavor.
🔪How to make Vegan Breakfast Hash
Step1. Open the tofu and drain the water. Blot with a paper towel to remove any excess water (no need to press, the moisture will actually help cook everything else).
Cut the tofu into small chunks by first slicing the block in half, then cutting each half into slices.
Stack the slices and cut them into smaller pieces (See figures 1-8).
The end result are these perfect little cubes just right for absorbing all the great flavors we have in store! Add your diced tofu to a large mixing bowl and move on to step 2.
Step 2. Wash your bell pepper and cut bottom-side up to minimize mess. Slice along the natural lines, stopping just before the stem, then break the pieces off at the stem.
Dice the pepper into ¼-inch pieces, similar in size to the tofu. Add to the bowl.
Step 3. Cut a medium to large onion in half. Save half for another recipe. Peel the onion leaving the root end intact, cut the tip of the opposite end off and discard.
Place the onion half cut-side down on your cutting board. Make vertical cuts about ¼-inch apart, stopping just before the root.
Rotate the onion and make horizontal cuts to dice it.
This will leave you with a nicely diced onion. Your diced peppers, onions, and tofu should all be similar in size.
Add the onions to the bowl.
Step 4. Wash the potatoes (no need to peel Yukon Gold or Redskin potatoes).
Cut the potato into slices, then cut those slices into sticks. Finally, cut the sticks into cubes, again, keeping similar in size to everything else.
Add the potatoes to the bowl.
Step 5. For this recipe I sliced up 6 links of Field Roast Apple & Maple Plant-Based Breakfast links. You could even use your favorite crumbled vegan sausage.
Add the sausage slices to the bowl.
Step 6. Once everything is in the bowl add the soy sauce (or Tamari) and maple syrup and give it a quick toss.
Prepare your spices by adding the garlic powder, onion powder, smoked paprika, and turmeric to a small dish and combining them together.
Sprinkle half the spice mixture into the bowl and stir. Then finish with the remaining half and give it another stir to evenly coat everything with the spices.
Step 7. Line a large baking sheet with parchment paper and spread the mixture evenly onto the sheet. Bake at 400 degrees F (200 C) for 40 minutes. Season with Salt & Pepper to taste. Serves 4 to 6 people.
💭Pro Tip
Chop your veggies small: A fine chop ensures everything cooks evenly and gives the hash that perfect satisfying texture. I went with about a quarter inch dice.
Season to taste: This recipe is very versatile when it comes to the spices so use what you love. If you LOVE garlic add a bit more. I tested this recipe with two and three teaspoons. For my taste two was plenty, for Chris (he loves garlic) he liked it better with three.
Spice it up: If you like heat, add a pinch of cayenne or chili powder to kick things up a notch! You could even just sprinkle a little hot sauce on your finished dish.
📖Variations
- Mix up the veggies: Feel free to add (or swap out) veggies like mushrooms or zucchini for more flavor and nutrition. Just chop them to a similar size so they cook evenly.
- Swap the potatoes: Try sweet potatoes for a slightly sweeter, more colorful hash, or even butternut squash for a different texture and flavor.
- Wrap it up & top it off: Try adding this hash to a tortilla wrap then add some avocado slices, salsa, or a dollop of vegan sour cream for an extra creamy, flavorful breakfast option. My Mom simply tops hers with ketchup.
🧊Storage & Meal Prep
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the oven at 350°F for about 10-15 minutes. Or in a skillet for best texture. I've been known to eat it cold right out of the fridge.
Not freezer friendly: This recipe doesn’t freeze well, so stick to refrigerating and enjoying it fresh throughout the week.
❓FAQ's
Yes! Add crushed red pepper flakes, a diced jalapeño, or use spicy plant-based sausage.
While fresh potatoes provide the best texture, you can use frozen diced potatoes too. Just be sure to break up any clumps so they cook evenly with everything else.
Definitely. Chop everything the night before and store in airtight containers. In the morning, toss with seasonings and bake.
Yes! For veggies, mushrooms or zucchini work great, just dice everything to similar size so everything bakes evenly. You could even toss in some whole cherry tomatoes.
Consider wrapping the hash in a tortilla with avocado and salsa, adding a sauce like vegan cheese, hot sauce, or ketchup for extra flavor. Try a drizzle of of my 5 minute homemade dairy free ranch for over the top flavor! .
Baked Vegan Breakfast Hash
- Total Time: 1 hour
- Yield: Serves 4-6 1x
- Diet: Vegan
Description
Give your family the best start to their day with this hearty Baked Vegan Breakfast Hash that's packed with flavor. Plant-based breakfast sausage bakes up crispy while the potatoes, peppers, onions, and tofu remain tender creating the perfect balance of texture in each bite.
Ingredients
1 (14-ounce) block extra-firm tofu, drained but not pressed
Use water-packed tofu, not vacuum-packed.
1 medium-large bell pepper, diced
Red adds great color, but any color works.
½ medium onion, diced
6 plant-based breakfast sausage links, sliced
(I used Field Roast Apple & Maple.)
4 medium potatoes, diced
Yukon gold or red potatoes don’t need peeling; russets do.
2 tablespoons soy sauce
Low sodium or tamari both work.
1 tablespoon maple syrup
2 teaspoons garlic powder (or granules)
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoon turmeric
Salt & pepper, to taste
Instructions
- Pre-heat oven to 400 F (200 C)
- Prep the tofu: Open the tofu and drain the water. Blot with a paper towel to remove any excess water (no need to press; the moisture will help cook everything else). Cut the tofu into small chunks by first slicing the block in half, then cutting each half into four slices. Stack the slices and cut them into smaller pieces, then add the tofu to a large mixing bowl.
- Prep the bell pepper: Cut the bell pepper bottom-side up to minimize mess. Slice along the natural lines, stopping just before the stem, then break the pieces off at the stem. Dice the pepper into ¼-inch pieces, similar in size to the tofu. Add to the bowl.
- Prep the onion: Cut the onion in half and peel it. Make vertical cuts about ¼-inch apart, stopping just before the root. Rotate the onion and make horizontal cuts to dice it. Add to the bowl.
-
Prep the potatoes: Wash the potatoes (no need to peel Yukon Gold or Redskin potatoes). Cut the potato into slices, then cut those slices into sticks. Finally, cut the sticks into cubes, again, keeping similar in size to everything else. Add to the bowl.
-
Prep the sausage: Slice 6 links of plant-based breakfast sausage (or use crumbled sausage if preferred) into small pieces. Add to the bowl.
-
Season the mixture: Add soy sauce (or tamari) and maple syrup to the bowl, then toss to combine. In a small dish, mix garlic powder, onion powder, smoked paprika, and turmeric. Sprinkle half of the spice mixture into the bowl and stir, then add the remaining spices and stir again.
-
Bake: Line a baking sheet with parchment paper and spread the mixture evenly. Bake at 400°F (200°C) for 40 minutes. Season with salt and pepper to taste. Serves 4 to 6.
Notes
Mix up the veggies: Feel free to add (or swap out) veggies like mushrooms or zucchini for more flavor and nutrition. Just chop them to a similar size so they cook evenly.
Swap the potatoes: Try sweet potatoes for a slightly sweeter, more colorful hash, or even butternut squash for a different texture and flavor.
Wrap it up & top it off: Try adding this hash to a tortilla wrap then add some avocado slices, salsa, or a dollop of vegan sour cream or Ranch for an extra creamy, flavorful breakfast option. My Mom tops hers with ketchup.
Chop your veggies small: A fine chop ensures everything cooks evenly and gives the hash that perfect satisfying texture. I went with about a quarter inch dice.
Season to taste: This recipe is very versatile when it comes to the spices so use what you love. If you LOVE garlic add a bit more. I tested this recipe with two and three teaspoons. For my taste two was plenty, for Chris (he loves garlic) he liked it better with three.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
⭐ Did you enjoy this Baked Vegan Breakfast Hash recipe?
If you give this Baked Vegan Hash a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
Disclaimer: The nutritional information provided for Baked Vegan Breakfast Hash is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Meghan says
I made this for breakfast today and we are obsessed! I have never added tofu to a breakfast hash/bake, but it was wonderful and added the boost of protein needed. Also, this is a great way to get rid of veggies in your fridge! I also added a ton of jalapeños from our tiny garden. The flavor is on point and we topped the hash with some avocado and salsa. This will be made again and again for those mornings we don't really want to cook!
Rhonda Jones @ Fresh Fun Flavor says
Oh, I love this so much, thank you for sharing! 💛 I’m so glad you enjoyed it! And jalapeños from your own garden sounds like a delicious addition to this bake. Avocado and salsa on top is an excellent suggestion, we love those toppings too! I’m thrilled it’s going into your breakfast rotation! Thank you for taking the time to comment Meghan, it means a lot to me. 🌶️🥑