Skillet Breakfast Hash

Printable version (pdf)

Serves: 4
20 minutes on skillet,
10 minutes in oven (optional)

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INGREDIENTS

Hash:

• 2 cups of finely diced purple yam or sweet potato
• 1 cup of diced onion
• 1 cup of sliced mushrooms
• 3 large handfuls of shredded kale
• 1 can of cannellini beans drained and rinsed
• 1 15 oz of tofu scramble (see recipe below)
• 1T avocado oil
• Salt and pepper to taste

Tofu Scramble:

• 1 15oz tub of Firm or Extra Firm tofu
• 2T nutritional yeast
• 1/2 salt
• 1/4t turmeric
• 1/4 t garlic powder
• 2T non-dairy milk
• 1T avocado oil

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DIRECTIONS

1. Preheat oven to 425
2. In a cast-iron (oven-proof skillet), heat 1T avocado oil and add the finely diced purple yam/sweet potato on medium heat, stirring frequently, add salt/pepper. We will be slowly adding the other has ingredients one by one…
3. Meanwhile, in a 2nd pan, heat 1T avocado oil and add 1 tub of tofu, and crumble in the pan with a fork or cooking spatula, and allow tofu fluid to cook off.
4. Check the purple yams in the other pan and add diced onion and mushrooms.
5. In the tofu pan, add nutritional yeast, salt, turmeric, garlic powder, and stir fry until all mixed. Then add 2T of non-dairy milk, stir, and turn off the heat and set aside.
6. Add the handfuls of kale one at a time, until wilted, then add the beans. Combine until all mixed. Add salt and pepper generously.
7. Top with the tofu scramble mixture, and put in the oven to set for 10 minutes.
8. Serve immediately.

Notes: Serve with sriracha on the side.
May use other vegetables of choice: zucchini, squash, carrot, eggplant, tomato, spinach (add spinach last)