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–+ servings
cauliflower mushroom hash and hash browns on tofu scramble with tortilla triangles

Mexican-Spiced Breakfast Hash with Tofu Scramble

Cook Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz

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

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