This vegan sheet pan breakfast hash is a great option for meal prepping or for holiday brunch! Easy, quick, and delicious!
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Sheet pan meals are wonderful whether you are trying to meal prep or looking to make a lot of food for many people. This vegan sheet pan breakfast hash is truly delicious!
Often times, whoever is on kitchen duty, is left to stand and cook potato hash and vegan tofu scramble over the stove for at least 30 minutes after doing the prep work.
However, with this easy vegan breakfast recipe, you need just 10-15 minutes of prep time and then into the oven it goes for the baking time!
Super simple without any flavor missing!
Why You’ll Love This Dish
Quick
One of the things that makes this dish such a hit is that is doesn’t take a lot of time. You’ll need about 10 minutes of prep time and then the remaining 20 minutes will be cook time.
Especially when you are feeding a crowd, you need your food to be quick and this recipe gets a big meal on the table fast!
Budget Friendly
Tofu is one of the cheapest protein sources, but when you pair it with potatoes and some other vegetables that you may have on hand, you get a budget-friendly meal that can feed the whole family.
Versatile
While we are using kale, russet potatoes, and peppers for the base of this meal, you don’t have to do the same.
This recipe is perfect for being able to swap out or add to it! Try making it with sweet potatoes, broccoli, and mushrooms. Or even asparagus! Get creative, especially to use up what you have on hand!
Vegan Sheet Pan Breakfast Hash Ingredients:
Gather your ingredients!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this dish:
- Tofu – We are using extra firm tofu for this recipe that is then pressed using a tofu press.
- Nutritional Yeast – gives a cheesy flavor to the dish while also having health benefits, namely high in B12
- Onions and Peppers – aromatics to the dish helps bridge both the tofu scramble and the potatoes together. Any color bell peppers would work for this recipe. We are using yellow onions.
- Potatoes – we are using russet potatoes for this recipe
- Kale – added touch of a leafy green that does well when cooked along the other ingredients in the oven
- Non-Dairy Milk – any unflavored, unsweetened non-dairy milk will do
- Spices – we are using a variety of spices like thyme, oregano, sage, paprika, garlic, powder, onion powder and more.
- Olive Oil – oil helps the spices stick to the potatoes but also helps to give that roasted caramelization from cooking in the oven
Substitutions and Variations:
- Tofu – You can also use firm tofu, but we do not recommend using medium, soft or silken tofu for this recipe. If you are soy free you could also use Pumfu or even ackee.
- Nutritional Yeast – You can omit nutritional yeast if desired, and add vegan cheese during the last 5-7 minutes of the cooking time
- Onions – sweet onions or white onions would also work for this recipe
- Potatoes – Yukon Gold potatoes, sweet potatoes, red potatoes or fingerling potatoes would also work
- Kale – you could use spinach, but you would want to saute that in a skillet and add once finished
You could also switch up and add more vegetables to the dish like broccoli, mushrooms, beans, and more.
For garnishes, you can add avocado, tomatoes, green onions, parsley or cilantro, guacamole or vegan sour cream.
Step by Step Instructions:
Cube your potatoes and chop your kale. Then, add to a large bowl. Drizzle with oil and sprinkle over your seasonings.
*Note: You’ll want to cube your potatoes into half inch pieces. This is about half the size that you’d normally cut potatoes. We are doing this so they cook and are fork tender within 20 minutes.
Mash your block of pressed tofu with the back of a fork. Then add your seasonings, peppers, and onions to the dish and still to combine well.
Add your potato and kale mixture to a non-stick sheet pan and then your tofu mixture as well.
Note: You want a big enough sheet pan that your potatoes are spread out and not overlapping each other in order to cook properly.
Frequently Asked Questions:
Tofu is the only Top allergen in this recipe. Swap it out for Pumfu (pumpkin tofu) or even canned and drained ackee (Jamaican imported fruit).
Yes! Make as directed and then let cool completely. Store in the fridge for up to 5 days in an air tight container. Heat up in the microwave or stove.
Yes! This dish is easily doubled. Just make sure that you have a large enough baking sheet or two baking sheets so your potatoes don’t overlap when placed on the pan.
We don’t recommend freezing this dish as is; however, it does do well if you put it in burrito shells and then freeze those up to 3 months.
What other vegan brunch ideas could I make?
If you’re looking for another vegan breakfast sheet pan meal, then definitely check out our vegan sheet pan pancakes.
If you’d just like some other family crowd favorites, here’s a few of our favorite brunch ideas!
- Vegan French Toast Casserole
- Vegan Apple Pull Apart Bread
- One Bowl Vegan Banana Bread Baked Oatmeal
- Cinnamon Vegan Star Bread
- Vegan Cinnamon Roll Casserole
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Vegan Sheet Pan Breakfast Hash
Ingredients
For Potatoes and Kale
- 2 potatoes, cut into ½ inch cubes (about 1lb)
- 1 cup kale, roughly chopped
- 1 ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon paprika
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- 2 tablespoon olive oil
For Tofu
- 14 oz block extra firm tofu, drained and pressed (400g)
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 3 tablespoon nutritional yeast
- 2 teaspoon garlic powder
- 2 tsp onion powder
- 1 tsp all purpose seasoning
- ½ teaspoon black pepper
- ½ tsp turmeric
- ⅓ cup non-dairy milk (80g)
Garnishes (Optional)
- black salt (kala namak)
- green onions, cilantro and/or parsley
- vegan sour cream or guacamole
Instructions
- Preheat oven to 425˚F (218˚C) and prep non-stick baking tray with parchment paper or lightly spray oil.
- Into a large bowl, add your small cubed potatoes and kale. Combine all the potato spices into a small bowl and mix together. Drizzle oil over potatoes and kale, then stir to coat. Sprinkle seasonings across and stir until coated throughly. Spread evenly onto prepared baking tray, making sure potatoes are in a flat layer.
- Using the same bowl add tofu and use a fork to crumble (see process photos above for reference). Sprinkle nutritional yeast and tofu seasonings across. Pour non-dairy milk over the tofu and stir everything until thoroughly combined. Add in onions and bell peppers, then stir once more.
- Spread the tofu scramble onto the baking tray, making sure everything is one layer. Bake for about 18 – 20 minutes or until the potatoes are easily pierced with a fork.
- Serve warm with desired garnishes or any of your favorite toppings. Enjoy!
This was absolutely delicious and easy! Had it for dinner and I’m looking forward to the leftovers. I may be a new convert to tofu.
ohhh yay! love when that happens
Delicious. I’ve made a few of his recipes and they all come out Delicious
Love that
Made this morning & it was easy & delicious! I have plenty of leftovers & it re-heated nicely in my toaster oven for an afternoon snack today – added jalapenos, too 😋 & I have a tofu press on the way now! This vid inspired me to get one finally.. it’s about time, after 10 years of balancing plates ha.
hahaha I love it, it’s totally going to help your life
My family and I love this dish! I’ve made it twice and each time it just blows my mind how delicious and easy it is!
So happy to hear that!
First time making tofu! This was delicious!
so glad you loved it!
So good and easy! No kale, but around 9 minutes added Swiss chard and some quartered cherry tomatoes. Looking forward to turning into a breakfast burrito for the am. Definitely going to try adding mushrooms next time.
yum! Glad you enjoyed
Absolutely delicious and so nutritious! I’ve made it twice and the recipe is easy to follow. I have mine with greens and a homemade Chipotle dressing. The whole family loved it! Thank you!
so glad you enjoy it!
I made this dish exactly as written, but added mushrooms and shaved brussel sprouts because it’s what I had on hand. It was delicious. I’m so looking forward to breakfast tomorrow morning.
Sounds wonderful, enjoy!