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Updated: Oct 11, 2020

Get your breakfast on with this tasty SPINACH & MUSHROOM TOFU SCRAMBLE OVER SWEET POTATO HASH.

So good, you’ll want to have breakfast all day long!

Imagine this: perfect hash-browned sweet potatoes covered with a savory tofu scrambled that’s packed with mushrooms and spinach, then topped with freshly chopped tomatoes... I mean, are you hungry yet?!

This is another one of those recipes that seem a bit complex, but it’s quite simple to make. You can also add your own spin to it by adding whatever vegetables you like to the scramble, or even add your favorite vegan sausage. Also, try roasting the sweet potatoes in your favorite spices to add depth of flavor to this dish. And even marinate or salt the tomatoes before topping the scramble with them... the possibilities are endless!

Is it time for breakfast yet?



For the sweet potato hash:

  • 2 Cups cubed sweet potatoes

  • 1-2 Tbsp neutral oil

  • 1/4 tsp paprika

  • sea salt and ground black pepper, to taste

For the tofu scramble

  • 1/2 brick firm tofu

  • 1/2 Cup chopped mushrooms

  • 1 Cup fresh spinach, chopped

  • 1/2 tsp turmeric

  • 1 Tbsp nutritional yeast

  • 1 Tbsp nondairy milk

  • sea salt and ground black pepper, to taste

  • 1/2 Cup chopped tomatoes


  1. Boil potatoes for 10 minutes. Drain, but do not rinse.

  2. In a large pan heated to medium, add 1 tablespoon of oil and the cooked potatoes. Use a fork or a potato masher to mash up the potatoes so they are chunky and sort of half mashed. Spread them out in an even layer in the pan and sprinkle the paprika on top.

  3. Allow them to cook on one side for approximately 7 to 8 minutes, or until the underside is golden and crispy. Watch the heat and lower to medium-low to prevent burning.

  4. Flip the potato mash, adding another tablespoon of oil to the bottom of the pan, if necessary. Cook the other side for another 7 to 8 minutes or until golden and crispy. Once the potatoes are done crisping, transfer them to your serving bowl and cover with foil to keep warm.

  5. Using the same pan for the tofu scramble, bring the heat up to medium heat again. Crumble the tofu in the pan and add chopped mushrooms. Cook for 2 minutes.

  6. Add turmeric, nutritional yeast, nondairy milk, and sea salt and ground black pepper to taste. Stir to combine well and cook for 3 to 4 minutes or until mushrooms are nearly done. Add spinach in during the last minute of cooking, allowing it to wilt and soften.

  7. Put tofu scramble on top of potato hash and add fresh chopped tomatoes on top. Serve immediately.

  8. Enjoy!

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