Vegan Breakfast Hash with Tofu and Potatoes

Name: Vegan Breakfast Hash with Tofu and Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large potato, diced; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1 small onion, diced; 1 cup mushrooms, sliced; 1 cup spinach, chopped; 1/2 cup tofu, cubed; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste

Author: Tessa

Published: August 30, 2025

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There’s nothing like starting your day with a skillet full of sizzling, colorful goodness, and this vegan breakfast hash is my absolute go-to. I stumbled upon this recipe during a busy workweek when I needed something hearty, fast, and packed with nutrients—and oh boy, did it deliver! Crispy potatoes, smoky tofu, and a rainbow of veggies all come together in under 25 minutes. Even my tofu-skeptic friends couldn’t resist seconds. What I love most? It keeps me full for hours, thanks to all that plant-powered protein and fiber. Trust me, once you try this vegan breakfast hash, your mornings will never be the same.

Vegan Breakfast Hash - detail 2

Why You’ll Love This Vegan Breakfast Hash

This isn’t just another breakfast recipe—it’s a game-changer. Here’s why:

Nutrient-packed: Loaded with veggies and plant-based protein to fuel your morning
Quick & easy: Ready in under 25 minutes—perfect for rushed mornings
Bursting with flavor: Smoky paprika and garlic powder make every bite irresistible
Keeps you full: No mid-morning hunger pangs thanks to all that fiber and protein
Versatile: Swap ingredients based on what’s in your fridge—it’s foolproof!

Seriously, this hash checks all the boxes. Even my meat-loving brother asks for it!

Vegan Breakfast Hash - detail 1

Ingredients for Vegan Breakfast Hash

Grab these simple ingredients—most are probably already in your kitchen! The key is prepping everything before you start cooking (trust me, it makes all the difference). Here’s what you’ll need:

2 tbsp olive oil – for that perfect sizzle
1 large potato, diced (about 1/2-inch pieces) – russets get extra crispy!
1/2 red bell pepper, chopped – adds sweetness and color
1/2 green bell pepper, chopped – for that classic hash texture
1 small onion, diced – yellow or white both work great
1 cup mushrooms, sliced – I love cremini for their meaty bite
1 cup spinach, chopped – packed with nutrients
1/2 cup firm tofu, cubed – press it first for better texture
1 tsp smoked paprika – the flavor MVP!
1/2 tsp garlic powder – because everything’s better with garlic
Salt and pepper to taste – don’t be shy with the seasoning

See? Nothing fancy—just fresh, wholesome ingredients ready to transform your morning.

How to Make Vegan Breakfast Hash

Okay, let’s get cooking! This vegan breakfast hash comes together in a flash, but there’s a method to the madness. Here’s how I make it perfect every time:

Heat the oil in a large skillet over medium heat. You’ll know it’s ready when a potato cube sizzles when dropped in – about 1 minute of heating.
Add the potatoes and let them cook undisturbed for 2 minutes to get those golden edges we love. Then stir and cook another 3 minutes (total 5 minutes). This is when I usually dance to my morning playlist while the potatoes crisp up.
Toss in the peppers and onions – listen for that satisfying sizzle! Cook for 3 minutes, stirring occasionally. The onions should start looking translucent.
Add the mushrooms and cook 2 minutes more. You’ll see all the colors getting vibrant and the smells getting incredible!
Now for the flavor! Gently stir in the tofu, smoked paprika, garlic powder, and a good pinch of salt and pepper. Let everything get happy together for about 3 minutes – the tofu will soak up all those smoky flavors.
Finish with spinach – just pile it on top and let it wilt for about 2 minutes, then give one final stir. The spinach cooks down surprisingly fast!

Total cook time: About 15 minutes from first sizzle to last stir. The key is keeping that medium heat – too high and things burn, too low and you lose the crispiness. Serve immediately while it’s piping hot and the potatoes are at their crispy best!

Tips for the Best Vegan Breakfast Hash

After making this hash more times than I can count, I’ve learned a few tricks to take it from “good” to “OH MY GOSH, what’s in this?!” Here are my can’t-live-without tips:

Press that tofu! Even firm tofu holds water. Press it between paper towels with a heavy pan on top for 10 minutes – it’ll crisp up beautifully instead of steaming.
Preheat your skillet properly. Drop a potato cube in – if it sizzles immediately, you’re golden. Too cold and your hash will stew instead of crisp.
Don’t crowd the pan. Give those potatoes space! If needed, cook in batches so everything gets nicely browned.
Taste as you go. Smoked paprika varies in intensity – I usually add an extra pinch right before serving.

Biggest mistake? Stirring too much! Let things sit to develop those crave-worthy crispy bits.

Ingredient Substitutions and Variations

One of my favorite things about this vegan breakfast hash? It’s practically begging for creativity! Here are my go-to swaps and twists when I’m feeling adventurous or just using what’s in the fridge:

Sweet potatoes instead of regular – they caramelize beautifully and add a touch of sweetness
Tempeh or chickpeas for tofu – both give that protein punch with different textures
Zucchini or eggplant when mushrooms aren’t available – just add them later since they cook faster
A dash of hot sauce or chili flakes if you like it spicy (my husband adds this religiously)
Kale or Swiss chard instead of spinach – they hold up better if you’re meal prepping

The beauty is – there are no wrong answers here. Just keep the cooking times in mind and let your taste buds guide you!

Serving Suggestions for Vegan Breakfast Hash

This hash shines all on its own, but oh, the possibilities! My favorite way? Piled high on toast with smashed avocado and everything bagel seasoning. For weekend brunches, I’ll add fresh orange slices and a dollop of cashew cream. Sometimes I’ll even wrap leftovers in a warm tortilla—instant breakfast burrito! The key is keeping it simple so those smoky, crispy flavors stay the star.

Storing and Reheating Vegan Breakfast Hash

Leftovers? No problem! This hash keeps beautifully in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy it again, just reheat in a skillet over medium heat with a tiny splash of oil—that brings back the crispiness perfectly. Microwaving works in a pinch, but the stovetop method keeps the textures right. Pro tip: The flavors actually deepen overnight, so day-two hash might just taste even better!

Vegan Breakfast Hash Nutritional Information

One serving of this power-packed breakfast gives you:

250 calories – enough fuel to start your day right
12g fat (mostly the good kind from olive oil)
10g protein – thanks to that mighty tofu!
28g carbs with 5g fiber to keep you full

And get this – zero cholesterol! (Nutritional values are estimates and may vary slightly based on exact ingredients used.) This isn’t just tasty – it’s legit good for you, too. I mean, when was the last time fast food made you feel this great?

Frequently Asked Questions

Can I freeze this vegan breakfast hash?
Honestly? I wouldn’t. The potatoes get mushy when thawed, and that’s just sad. But it keeps beautifully in the fridge for 2 days—just reheat in a skillet to bring back the crispiness!

Can I omit the tofu?
Totally! Try chickpeas or tempeh instead—they give that same protein boost. Or just load up on extra veggies (hello, mushrooms and spinach!). The hash will still taste amazing.

What if I don’t have smoked paprika?
No panic! Regular paprika works in a pinch, but add a tiny pinch of cumin for that smoky depth. Or—my secret weapon—a dash of liquid smoke if you have it.

Is this breakfast hash gluten-free?
Yes! Naturally gluten-free as written. Just double-check your spices if you’re super sensitive—some brands add fillers.