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.
1/2 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
1/2 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.
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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.
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Prep the sausage: Slice 6 links of plant-based breakfast sausage (or use crumbled sausage if preferred) into small pieces. Add to the bowl.
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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.
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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