Loaded veggie breakfast hash is packed with roasted potatoes, sweet potatoes, carrots, parsnip, tofu scramble, mushrooms, celery, and red onion. Customize this hash to meet your needs. It's perfect for using up leftovers or treating your vegan friends.

I love brunch even though I can't eat what on 99% of the menu. Breakfast meets lunch with a side of mimosas, what's not to love? My go-to brunch choice is a veggie hash.

I love all the roasted veggies with salsa, but the one thing most places don't serve is tofu scramble. Time to take matters into my own hands!

As much as I love tofu scrambles, I really need something else along with them like roasted veggies, toast, etc. That's when it dawned on me to combine my new faves and make a vegan breakfast hash WITH tofu scramble!

I hope you enjoy this filling and delicious dish as much as I do. Like I've said before, the best thing about tofu scrambles is that you can totally customize it to fit your needs. Don't have mushrooms, omit! Have a ton of bell pepper, throw it in! The options are truly endless.

Loaded Veggie Breakfast Hash (Vegan)

5 from 2 votes

Servings: 4 people

Print Pin

Prep Time 10

Cook Time 50

Total Time 1

Ingredients

For the roasted vegetables

2 sweet potatoes chopped
2 potatoes chopped
2 carrots chopped
1 parsnip chopped
Salt and pepper to taste
Cooking oil

For the "eggs"

1 package tofu
½ 8-ounce carton sliced mushrooms
2 celery ribs chopped
½ red onion chopped
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon chili powder
Garlic salt & pepper to taste
Dairy-free shredded cheese

Instructions

Preheat oven to 400 degrees F. Place the chopped vegetables in a single layer on a lined and sprayed baking sheet. Toss with cooking oil and seasonings. Bake for about 45 minutes, flipping halfway through.
During the last 15 minutes of roasting, begin cooking your "eggs" AKA tofu scramble. In a large skillet over medium heat, add the onion and celery. Cook until just softened, then add mushrooms. Once everything is cooked, add drained tofu. Using a wooden spoon, crumble the tofu into pieces, mixing everything together. Stir in seasonings and dairy-free cheese until everything is incorporated.
Once the vegetables are finished roasting, toss them in with the tofu scramble. Gently stir everything together then taste and adjust seasoning, if needed.