Breakfast Tofu Hash 

Obsessed with this dish! It doesn’t just have to be breakfast and anything can be added to it for your own preference! Also a good idea would be to wrap it into a breakfast burrito! The cheese makes it so creamy and gooey like regular scrambled eggs, it’s amazing! Enjoy 🙂


  • 175g extra firm tofu, compressed for 10 minutes to release extra liquid
  • 1 tbsp olive oil 
  • 2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp onion powder
  • 1 clove garlic, minced
  • 2 stalks kale, chopped
  • 1/4 cup water
  • 1 off-the-vine tomato, diced
  • 3 sundried tomatoes, chopped
  • 1/2 half corn ear
  • 1 stalk green onion, sliced
  • 1/4 cup vegan cheese 
  • Salt and pepper to taste
  • Garnish with: avocado, hot sauce, sour cream, black beans


  1. Wrap tofu in paper towel and compress between to plates and let sit for 10 minutes. 
  2. Heat olive oil in skillet over medium heat and crumble tofu into it. 
  3. Add all spices and combine. 
  4. Add garlic and kale and let cook until soft. Add water once it’s ready. 
  5. When water is pretty much all absorbed, add both tomatoes, corn ears, and green onion. 
  6. Right towards the end, add cheese and seasoning and combine until melted. 
  7. Garnish with desired toppings. 

One thought on “Breakfast Tofu Hash 

  1. When I lived in China, I learned how to say “green onions stirred with eggs” and “tomatoes stir fried with eggs” because those are two very popular dishes. Then in Chongqing I noticed that a lot of old women were selling carry away boxes of spicy mashed potatoes, so I used them to make scrambled eggs and hashbrowns and told my Chinese friends I had made “potatoes stir fried with eggs” and they thought it was the funniest thing I’d ever said in Chinese (on purpose).


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