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    Home » All Recipes

    Tex-Mex Veggie Hash

    Tex-Mex Veggie Hash - ilovevegan.com

    Let's talk about vegan breakfasts! For a girl who loves breakfast, there are no where near enough breakfast recipes up on I Love Vegan. Shall we get to work on that? Let's!

    We're gonna kick things off with a hearty, nutritious, all-in-one recipe: a healthy Tex-Mex-inspired breakfast hash, complete with scrambled tofu, potassium-rich Creamer potatoes, tons of colourful peppers, kale, and black beans.

    Tex-Mex Veggie Hash - ilovevegan.com

    Use your favourite veggies, mess around with the "scramble sauce" ingredients, or serve it in a breakfast burrito (did that with taco sauce, avo, and lettuce, and I was a happy camper!) Or just switch it up depending on what you have on hand at the time.

    Tex-Mex Veggie Hash - ilovevegan.com

    This is a truly powerful breakfast. It's ridiculously high in protein and fibre (over 20g of protein for ¼ of the recipe!) and loaded with great plant-based powerhouses (nutritional yeast! tofu! beans! vegetables!)

    Tex-Mex Veggie Hash - ilovevegan.com

    As usual, I'm using Little Potatoes, (Baby Boomers to be exact!) but you can feel free to use pretty much any varietal from The Little Potato Company. Blushing Belles, Dynamic Duo, or Terrific Trio would all be some tasty and colourful options. PS: Speaking of the Little Potato Company, they recently turned one of my appetizer recipes into a VIDEO! How cool is that? The idea of making videos freaks me out (My voice will sound stupid! I'll look weird! My kitchen isn't fancy enough!) so it's pretty neat to see one of my recipes being made right before my eyes, on the internet! Wanna check out the video?

    I hope you enjoy this nutritious breakfast recipe and keep your eyes peeled for some new ones coming up soon (a vegan benedict and freezer-friendly vegan breakfast sandwiches, yum!) Enjoy!

    Tex-Mex Veggie Hash - ilovevegan.com

    The Little Potato Company - The Creamer of the cropThis post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at littlepotatoes.com or check them out on Facebook, Twitter, Instagram, and Youtube.

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    Tex-Mex Veggie Hash - ilovevegan.com

    Tex-Mex Veggie Hash

    ★★★★★ 5 from 3 reviews
    • Author: Brittany at ilovevegan.com
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Category: Breakfast
    • Cuisine: Vegan
    Print Recipe
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    Description

    A hearty Tex-Mex Veggie Hash, loaded with scrambled tofu, black beans, peppers, Creamer potatoes and kale. Packed with protein!


    Ingredients

    Scale
    • 1 ½ tbsp olive oil
    • 2 cups Baby Boomers, chopped (half of a 1.5 lb bag)
    • ⅓ cup red onion, chopped
    • 1 cup mixed red, green, orange bell pepper, chopped
    • 2 cloves garlic, minced
    • 2 cups kale, destemmed and chopped
    • ⅔ cup black beans
    • salt, to taste
    • 1 tsp chili powder

    Tofu Scramble

    • 1 350g block extra-firm tofu, coarsely crumbled
    • ¼ cup nutritional yeast
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp paprika
    • ½ tsp Kala Namak black salt, fine ground
    • ½ tsp turmeric
    • ½ cup water
    • ⅓ cup vegan cheese shreds (optional)
    • avocado (optional)

    Instructions

    1. Pierce potatoes once. Microwave for 2-3 minutes. Set aside to cool slightly before chopping into small pieces.
    2. In a large non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. Add potatoes, red onion, bell pepper, garlic, and kale. Once vegetables are nearly tender, add black beans. Sprinkle with salt and 1 teaspoon chili powder. Cook until potatoes are tender. Set vegetables aside and wipe out your skillet.
    3. Tear tofu into varying sized crumbles (refer to ingredient picture for approximate size.)
    4. Combine all nutritional yeast, chili powder, garlic powder, onion powder, paprika, Kala Namak, turmeric, and water in a small bowl.
    5. Heat ½ tablespoon olive oil in the same skillet over medium heat. Add tofu and cook, stirring often, until slightly golden on some sides (optional). Pour sauce over tofu and stir until absorbed. Add vegan cheese if desired, stir until melted.
    6. Add veggies back to the pan, stir and heat through.
    7. Serve topped with fresh avocado.

    Notes

    Kala Namak - Feel free to substitute with regular salt. You may need to use more salt (up to 1 tsp) as Kala Namak is very finely ground.Scramble Tip - Adding vegan cheese helps the scramble bind together which is especially useful if the tofu is crumbled very fine.Serving - Serve topped with avocado and a side of toast, sandwich it in an English muffin, or wrap it up with avocado, salsa, tomato and lettuce in a taco or burrito.

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

     

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    Reader Interactions

    Comments

    1. Kelikaneki

      December 17, 2022 at 9:18 am

      What is a baby boomer?

      Reply
    2. Rachel

      October 12, 2017 at 11:07 am

      Delicious! I have made it two Sundays in a row now. Even my Mother-in-Law whom is not vegan loves it.

      ★★★★★

      Reply
      • Brittany

        October 12, 2017 at 11:19 am

        I'm so happy to hear that, thanks for commenting Rachel! 🙂

        Reply
    3. Misty

      March 19, 2017 at 9:11 am

      Made this for breakfast. So good! This is one of the best scrambles we've had and we'll definitely be making this again. 🙂

      ★★★★★

      Reply
      • Brittany

        March 19, 2017 at 8:30 pm

        😀 Thanks for commenting Misty! I'm so happy to enjoyed this scramble!

        Reply
    4. Erin

      February 22, 2017 at 7:21 pm

      Yum, this turned out so well, Brittany and William! It was the first time I used Baby Boomers, and it won't be the last because this was the best tofu scramble I've ever made! Thank you for the recipe!

      ★★★★★

      Reply
      • Brittany

        February 28, 2017 at 9:34 am

        Yay! I'm so glad you enjoyed this scramble (and the Baby Boomers!) Thanks for commenting Erin 😀

        Reply

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    We're Brittany and William!
    We live in Alberta, Canada. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way.

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