THE RECIPE JOURNAL · Breakfast
Vegan Breakfast Bowl with Smashed Potatoes and Tofu
Start your day with a hearty and wholesome meal that's both satisfying and full of flavor. This vibrant breakfast bowl combines crispy smashed potatoes and seasoned tofu for a delicious plant-based boost.
FROM THE KITCHEN • Vegan Breakfast Bowl with Smashed Potatoes and Tofu
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the potatoes in a big pot and covering them with salted water. Bring it to a boil, then turn the heat down to medium-low and let them simmer until they’re tender, which should take about 10 minutes. Once they’re soft, drain them well.
02
Step 2
Next, heat 1 1/2 tablespoons of olive oil in a skillet or on a griddle over medium heat. Add the potatoes and gently smash each one down to about half an inch thick using the back of a spatula. Cook them until they’re crispy and golden on both sides, about 3 minutes per side. Season with some pepper, then transfer everything to a large bowl.
03
Step 3
While the potatoes are cooking, warm the remaining 1 1/2 tablespoons of olive oil in another pan over medium-high heat. Toss in the kale, cabbage, onion, and bell pepper and sauté for around 3 minutes until they start to soften. Crumble the tofu right on top, pour in the soy sauce, and keep cooking until the liquid mostly evaporates, which should take another 3 to 5 minutes. Season with salt and pepper to taste.
04
Step 4
Finally, add the tofu and veggie mixture to the bowl with your crispy potatoes. Give everything a good mix, and you’re ready to dig in!
Why you’ll love it
This dish is packed with plant-based protein and wholesome carbs, making it a great way to start your day with energy. It’s full of flavors and textures that satisfy without relying on animal products. Plus, it’s easy to customize with your favorite veggies and spices.
How to serve
Serve with a side of fresh avocado slices or a simple green salad for added freshness. A drizzle of hot sauce or a sprinkle of nutritional yeast can also boost flavor. This bowl pairs well with a cup of herbal tea or fresh juice.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the tofu crispy. Avoid freezing, as the texture of the potatoes and tofu may change.
