Vegan Indian Breakfast Hash
Recipe type: Breakfast, Brunch
Cuisine: Indian, Vegan
Serves: 4-6 servings
  • 1 lb potatoes, ½ inch dice, red, yukon, or other 14 min
  • 6½ tablespoons extra virgin olive oil, divided
  • salt and pepper to taste
  • 1 block organic extra firm tofu, drained, moisture pressed out, crumbled
  • ½ medium red onion, finely chopped, 1  red, orange or yellow bell pepper, diced
  • 1 small tomato or 5 cherry tomatoes, chopped
  • 1 small bunch lacinato “dino” kale, leaves chopped, large stems discarded
  • 1 large clove garlic, peeled
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp turmeric, more to taste if desired
  • ½ tsp garam masala
  • ½ cup vegetable broth
  • juice from 1 lemon, to taste
  1. Preheat oven to 400˚F.  Toss potatoes with 2 TB of the olive oil, sprinkle with salt and freshly ground black pepper.  Roast for 20 minutes, or until the bottoms of the potatoes are golden brown.  Don’t flip them until they are golden and crispy on bottom.  Use a stiff wooden spatula to firmly scrape them off the bottom of the pan.  They should pop off the pan.  Toss them around a bit, then return them to the oven to cook another 5 minutes.  Scrape and toss again.  Bake for 5 more minutes, or until they look golden and crispy (not all sides of the potatoes need to be evenly golden).
  2. Heat 3 TB oil for the tofu over medium-high heat.  Cook half of the tofu, waiting to turn it  until the bottom is golden brown.  Try to acheive a relatively even golden color, but it’s okay if there are some white spots.
  3. Wipe out the oil and crumbly tofu bits in the pan.
  4. Heat an additional 1½ TB olive oil.  Saute onion and pepper for 3-4 minutes, until soft.  Grate the garlic over top and saute another 30 seconds.  Add tomatoes, kale and spices.  Sprinkle a few pinches of salt over top.  Saute for a couple minutes until kale is softened and tomatoes are beginning to break down.  Add the browned tofu, cumin, coriander, turmeric, and garam masala and vegetable broth.  Cook uncovered for a few minutes until the broth reduces and absorbs into the tofu.  Add the roasted potatoes and toss to combine.  Squeeze w/ lemon juice.  Taste and adjust seasonings.
Recipe by Spoon With Me at