Name: Mexican-Inspired Breakfast Hash (with Tofu Scramble)
Prep time: 15 min
Cook time: 22 min
Ingredients: 2 large potatoes, diced; 1 tbsp olive oil; 1 tsp garlic powder; 2-3 tsp dry oregano leaves; 1 - 2 tsp hot pepper flakes, to taste; 1/2 lemon, juiced; salt and pepper (to taste); 1 tbsp olive oil; 2 cups cauliflower, chopped; 1-2 cups mushrooms, chopped; 2 cloves garlic, minced; 2-3 tsp chili powder, smoked; 1/2 - 1 tsp cumin powder; S&P to taste; 1/2 - 1 lime, juiced; 1 bell pepper, medium dice; 1 large handful spinach leaves, rough chop; 1 450 gram block tofu, medium - firm; 1 tbsp olive oil; 1 tsp garlic powder; 2-3 tbsp nutritional yeast; black salt (namak) and pepper, to taste; sprinkle red pepper flakes; 4-5 green onions, sliced; 1 avocado, chunks; 10-12 cherry tomatoes, halved; 1 cup black beans; 1 handful cilantro leaves, rough chop; 1 tsp hot pepper flakes, to taste

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vegan breakfast has with tofu scramble in a skillet with tortillas

Packed with vegetables, and loaded with flavour, this Mexican-Inspired cauliflower-mushroom breakfast hash on fluffy tofu scramble is a knock out. Add creamy avocado, juicy tomatoes, green onions, and a drizzle of cashew cream and it's a home run!

This breakfast hash is reminiscent of the wonderful Sunday morning hash breakfasts Mother made us as children! Funnily enough, MY daughter and I created this hash together. This version is vegan and every bit as delicious as Mother's. I almost always have leftover sauces like this Quick and Easy Cashew Sauce, Tex-Mex Cashew Cream or Simple Vegan Queso Cheese Sauce. So we chose two sauces (red and white) for drizzling - the flavour combo was incredible.

Why You'll Love this Recipe!

It's loaded with flavour.
It's healthy! Oil-free friendly, gluten-free, dairy-free!
Super versatile - you can use leftovers or swap out any vegetables.
Easy and inexpensive to make.

Cauliflower-Mushroom Hash Ingredients

Tofu - the softer the tofu, the fluffier the scramble so it's your choice. I use medium for this recipe; but I've used firm tofu with delicious results. No need to press this tofu, just pat it dry and give it a gentle squeeze.

tofu scramble in skillet with green onions and nutritional yeast

Potato Hash Browns - these baked hash browns are super yummy. Keep them rustic - no need to peel. Just dice into even pieces, toss with spices and a splash of oil, and bake in the oven.

Spicy Cauliflower-Mushroom Hash - You control the heat in the hash. Add your favourite hot sauce, adobo sauce, hot or smoky chili powder to suit your taste. We like it spicy because the cauliflower, avocado, and cilantro-lime cashew cream cool things down.

cauliflower-mushroom has in a skillet with red and green pepper chunks

Toppings - Black beans, avocados, juicy tomatoes, and green onions are some delicious choices to top the Mexican-inspired breakfast hash. But feel free to swap these out with your favourite vegetables or whatever you have on hand.

vegan breakfast hash in a skillet with tomato and avocado and cashew drizzles

This delicious, dairy-free, meat-free, gluten-free breakfast recipe is loved by ALL eaters. It's fabulous served on crunchy sourdough toast or crispy tortillas.

Enjoy!

Three Easy Vegan Breakfast Recipes

Fluffy Vegan Pancakes with Maple-Bacon Crumbles
Delicious, Simple Overnight Bread
Easy Blueberry Cherry Jam

If you make these Mexican-Inspired Breakfast Hash, please leave a review & comment below.
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cauliflower mushroom hash and hash browns on tofu scramble with tortilla triangles

Mexican-Inspired Breakfast Hash (with Tofu Scramble)

Spicy, Mexican-inspired breakfast with oven fried potatoes, fluffy tofu scramble, and spicy mushroom-cauliflower hash. Drizzled with cashew cream and topped with avocado, tomatoes, black beans, and onions. This vegan breakfast hash has all the feels!

Author :Tracy Halasz

Servings:4 people

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Prep Time 15 mins

Cook Time 22 mins

INGREDIENTS

Oven Baked Potatoes

2 large potatoes, diced
1 tbsp olive oil
1 tsp garlic powder
2-3 tsp dry oregano leaves
1 - 2 tsp hot pepper flakes, to taste
½ lemon, juiced
salt and pepper (to taste)

Cauliflower-Mushroom Hash

1 tbsp olive oil
2 cups cauliflower, chopped
1-2 cups mushrooms, chopped
2 cloves garlic, minced
2-3 tsp chili powder, smoked
½ - 1 tsp cumin powder
S&P to taste
½ - 1 lime, juiced
1 bell pepper, medium dice
1 large handful spinach leaves, rough chop

Fluffy Tofu Scramble

1 450 gram block tofu, medium - firm
1 tbsp olive oil
1 tsp garlic powder
2-3 tbsp nutritional yeast
black salt (namak) and pepper, to taste
sprinkle red pepper flakes
4-5 green onions, sliced

Toppings & Garnish

1 avocado, chunks
10-12 cherry tomatoes, halved
1 cup black beans
1 handful cilantro leaves, rough chop
1 tsp hot pepper flakes, to taste

INSTRUCTIONS

Preheat oven to 425º F. Prepare a baking sheet with parchment.
BAKED POTATO HASH BROWNS: Dice, 2 large potatoes, spread in a single layer on the prepared baking sheet. Drizzle with olive oil, sprinkle with garlic powder, oregano leaves, hot pepper flakes, salt, pepper, and lemon juice. Toss together and place in the oven for 20 minutes. Stir after 20 then return to oven until brown and crispy (~10 minutes).
CAULIFLOWER-MUSHROOM HASH: Chop the cauliflower and mushrooms into medium dice. Heat olive oil in a large skillet over medium-high heat. Add cauliflower, mushrooms, minced garlic, chili powder, cumin, S&P and lime juice. Cook, stirring, until caramelized and fragrant (~8 minutes). Add red peppers and spinach stirring until soft and wilted (4 or 5 minutes). Add a splash of water when required to prevent sticking.
While the cauliflower-mushroom hash is cooking, make the CASHEW SAUCE:
½ cup raw cashews, ½ cup boiled water, 1 garlic clove, pinch of salt, juice of ½ lime, and ¼ cup fresh cilantro (more to taste), blend in high power blender until smooth and creamy (1-2 minutes). Taste and adjust seasoning as desired.
*If the sauce is too thick, add a tablespoonful of water and blend.
FLUFFY TOFU SCRAMBLE: Heat 1 tbsp olive oil in a skillet over medium - high heat. Add half the chopped green onions. Crumble the tofu into the pan, add black salt, coarse ground black pepper, nutritional yeast, and red pepper flakes. Cook, stirring until fluffy and heated through (5-8 minutes)
PRO TIP: Pat the tofu block dry and gently squeeze excess water.
TO SERVE: Layer potatoes, tofu scramble, and cauliflower-mushroom hash on a serving plate. Drizzle with cashew cream and sriracha sauce. Sprinkle with black beans, avocado chunks, juicy tomato halves, remaining green onions, and chopped cilantro. Add a pinch of two of hot pepper flakes. Enjoy!

NOTES

Tofu - depending on how fluffy you prefer your scramble, choose either medium or firm tofu. No need to press it, just pat it dry and gently squeeze excess water.

Black Salt - namak adds an eggy, sulphur, salty taste to the scramble.

Potatoes - the potato cooking time will vary depending on size of dice and type of potato - usually 20 - 30 minutes.

Cauliflower-Mushroom Hash - use a medium dice for the veggies in the hash. Start the harder vegetables first (cauliflower and mushrooms) then add the softer vegetables (peppers and spinach).

Cashew Cream - choose any flavour of cashew cream. I like the cilantro-lime flavour to temper the heat of the spicy hash.

Storage - the hash holds well in the fridge for one day if stored in an air-tight container. Just warm it and serve on a piece of toast or a warm tortilla.

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