Smoky Tofu Breakfast Hash
Crispy diced potatoes, charred vegetables, and smoky spiced tofu come together in this hearty breakfast hash, which takes its cues from classic American diner cooking. Smoked paprika and soy sauce give the tofu deep savory flavor in place of the eggs typically found in this style of dish. The whole skillet is ready in about 35 minutes.
Equipment
- Cast iron skillet or heavy-bottom pan
- Spatula
- Knife and cutting board
- Mixing bowl
Ingredients
- 14 oz extra-firm tofu pressed for at least 15 minutes to remove excess moisture
- 2 tbsp olive oil plus more if needed for sautéing
- 1 cup yellow onion finely diced
- 2 cloves garlic minced
- 1 ½ cups red bell pepper diced small
- 2 cups gold potatoes skin-on, diced small (about ½-inch)
- 1 tsp smoked paprika adds smoky flavor depth
- ½ tsp turmeric for golden color and earthy flavor
- ½ tsp ground cumin adds warmth and depth
- 1 tbsp tamari or low-sodium soy sauce
- ½ tsp sea salt adjust to taste
- ¼ tsp black pepper freshly ground
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Heat a large cast iron skillet over medium heat. Crumble the pressed tofu with your hands or a fork into bite-size irregular chunks—this mimics the texture of scrambled eggs. Set aside.
- In the heated skillet, add 1 tbsp of olive oil. Sauté the potatoes with a pinch of salt for 10–12 minutes, tossing every few minutes, until golden and cooked through. Remove and set aside on a plate.
- In the same skillet, add the remaining tbsp of oil. Sauté onions over medium heat for 3–4 minutes until translucent. Then add garlic and bell peppers, cooking for another 4–5 minutes until softened and aromatic.
- Push veggies to the side and add the crumbled tofu to the pan. Let it sit undisturbed for 2–3 minutes to brown slightly, then stir. Add smoked paprika, turmeric, cumin, tamari, salt, and pepper. Cook everything together for another 5 minutes, stirring occasionally to enhance flavor.
- Return the cooked potatoes to the pan, give the hash a gentle toss, and cook for 2 more minutes to blend flavors. Adjust seasoning if needed. Serve hot, garnished with chopped parsley.
Notes
- For extra crispness, bake or air-fry diced potatoes at 425°F (218°C) for 20 minutes before adding to the skillet.
- Add a hint of heat with a pinch of cayenne or diced jalapeño.
- Use kala namak (black salt) for an ‘eggy’ aroma and flavor.
- If avoiding soy, substitute tofu with smashed chickpeas or tempeh slices.
Nutrition
Calories: 247kcalCarbohydrates: 31gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 618mgPotassium: 878mgFiber: 5gSugar: 6gVitamin A: 2171IUVitamin C: 101mgCalcium: 69mgIron: 3mg
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