With the dark mornings and a turn to colder weather, there’s no better time of the year to linger over a cooked weekend breakfast before heading out to kick up some leaves.
This Potato & Tofu Breakfast Hash is perfect for just such a morning (or afternoon) – it’s warming and satisfying, but lovely and wholesome too.
I absolutely love cooking breakfast at the weekends, it feels like such a treat to have the time to make a meal over a brewing pot of coffee, and actually sit down and eat together (although it is admittedly usually more of a brunch by the time I’ve pottered about and got everything ready). But that’s the beauty of weekends, isn’t it?
Enjoying actual life.
What’s even better about this cooked breakfast is that it really doesn’t take very much effort to put together at all.
Here are 5 more reasons to make a brunch date with this dish:
- you only need a few, store-cupboard ingredients;
- it’s full of flavour and easily customisable to your own tastes;
- it’s low-fat;
- filling; and
- a jazzy, more substantial take on the delicious vegan classic, Tofu Scramble.
This recipe also makes great leftovers, which are just perfect for including in weekday lunches, or as a sneaky sandwich filling with Tapenade and crisp lettuce leaves.
Full disclosure: My preference is to cook this hash with white potatoes because the overall taste is more savoury, varied and they crisp up better (I know, I know, the potatoes you see in the photos are obviously sweet potatoes, but that’s what happens when you experiment on food-styling day…). But sweet potatoes certainly work too, if that’s your thing. You’ll just have a sweeter, softer plate of hash (mash?).
Either way, a pan brimming with the aroma of earthy potatoes, fragrant coriander seeds, rosemary and chillies can’t fail to get even the deepest of sleepers out of bed – even if it is nudging midday.
- 2 white potatoes (approx 500g)
- 2 tsp olive oil
- 5 garlic cloves
- 1 white onion
- 1 red pepper
- 1 tsp each cumin, turmeric, smoked paprika
- 1 tbsp dried rosemary
- 1 tbsp coriander seeds
- 1 pack (approx 300g) silken tofu, drained
- 1 tbsp good soy sauce
- 2 tbsp nutritional yeast
- Black pepper
- Fresh basil leaves, to serve
- Chop the potatoes into small (1 cm) cubes and place in a saucepan of boiling water on the hob. Cook for about 5 minutes, drain and leave to steam in a colander.
- In the meantime, slice the garlic and onion, and chop the pepper into small chunks.
- Heat the oil in a good non-stick frying pan and sauté the garlic, onion and pepper for a couple for minutes on a medium setting, until they begin to soften. Add the potatoes to the pan, stir to coat in the oil and leave to cook for about 10 minutes. The potatoes should start to brown and crisp.
- Stir in the dried herbs and spices, followed by the tofu.
- Roughly mix the tofu into the potatoes with the soy and nutritional yeast, until all is combined, but the tofu is not completely mashed.
- Cook for a further 10 minutes, until any remaining water from the tofu has cooked off (if using sweet potatoes, they will not crisp as much due to the extra moisture).
- Serve with black pepper and fresh basil leaves.
Marigold Engevita Nutritional Yeast can also be bought in larger supermarkets, in health food shops and from Amazon.