Packed with vegetables, and loaded with flavour, this Mexican spiced cauliflower-mushroom breakfast hash and fluffy tofu scramble is a knockout. 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 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.
Breakfast 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.
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 drizzle of oil, then bake in the oven until crispy and tender.
While the potatoes are baking, make the hash and the cashew cream.
Spicy Cauliflower-Mushroom Hash - Chop the cauliflower on the small size so it cooks a little faster.
Make this hash slightly - super spicy. Add your favourite hot sauce, adobo sauce, hot or smoky chili powder to suit your taste. We like it spicy because the cauliflower and avocado cool things down.
Toppings - Black beans, avocados, juicy tomatoes, and green onions are some delicious choices to top the spicy breakfast hash. But feel free to swap these out with your favourite vegetables or whatever you have on hand.
How to Make the Best Vegan Breakfast Hash - Tips
- Get the potatoes started first. Cut them in a small, even dice so they cook more quickly.
- While the potatoes are baking, start the cauliflower-mushroom hash. Prep all the veggies and have them ready to go. Keep the cauliflower on the small side so it cooks at the same rate as the mushrooms.
- The cashew sauce takes only 3 or 4 minutes to make. Blend it up while the cauliflower hash is cooking or make it a day or two in advance.
- Slice avocados, tomatoes, and chop cilantro.
- The tofu scramble takes only 5-8 minutes to cook. It holds well so make it first or last.
- Set everything out buffet style so everyone can serve themselves or divide the components evenly into 4 bowls.
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!
More Easy Vegan Breakfast Recipes
Fluffy Vegan Pancakes with Maple-Bacon Crumbles - dynamite flavor combo!
Delicious, Simple Overnight Bread - easy recipe for beginners!
Peanut Butter Chocolate Chip Banana Bread - it's the best!
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Mexican-Spiced Breakfast Hash with Tofu Scramble
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INGREDIENTS
Oven Baked Potatoes
- 2 large potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2-3 teaspoons dry oregano leaves
- 1 - 2 teaspoon hot pepper flakes, to taste
- salt and pepper (to taste)
Cauliflower-Mushroom Hash
- 1 tablespoon olive oil
- 2 cups cauliflower florets, chopped
- 1-2 cups mushrooms, chopped
- 2 cloves garlic, minced
- 2-3 teaspoons chili powder, smoked
- ½ - 1 teaspoon cumin powder
- S&P to taste
- 1 red pepper, medium dice
- 1-2 large handfuls spinach leaves, rough chop
Cilantro Jalapeno Cashew Cream
- cashew cream recipe (link below)
Fluffy Tofu Scramble
- 1 450 gram block tofu, medium - firm
- 1 tablespoon olive oil
- 4-5 green onions, sliced
- 1 teaspoon garlic powder
- 2-3 tablespoons nutritional yeast
- black salt (namak) and pepper, to taste
Toppings & Garnish
- 1 avocado, chunks
- 10-12 cherry tomatoes, halved
- 1 cup black beans
- 1 handful cilantro leaves, rough chop
- 1 teaspoon hot pepper flakes, to taste
INSTRUCTIONS
- Preheat oven to 425º F. Prepare a baking sheet with parchment.
Oven Potatoes
- 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).
- Toss with olive oil, garlic, oregano, s&p, and red pepper flakes.
- Bake stirring periodically until tender (~ 20-25 minutes).
- While the potatoes are baking, start the hash, make cashew sauce, and tofu scramble.
Cauliflower-Mushroom Hash
- Heat olive oil in a large skillet over medium-high heat. Add medium diced cauliflower, mushrooms, minced garlic, chili powder, cumin, S&P and cook until tender (~5-8 minutes).
- Add the peppers and spinach. Cook until the spinach wilts.
- Taste and adjust seasoning. Remove from heat.
Make the Cashew Sauce
- While the cauliflower-mushroom hash is cooking, make the cashew sauce.
Fluffy Tofu Scramble
- Pat tofu dry using paper towels or a kitchen towel. Crumble tofu using fork or hands.
- Heat 1 tablespoon olive oil in a skillet over medium - high heat until shimmering.
- Add half the chopped green onions and fry for 30 seconds.
- Add crumbled tofu, garlic, nutritional yeast, black salt, and black pepper. Cook, stirring until fluffy and heated through (5-8 minutes)
To Serve
- Layer hash brown 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.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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