Tofu & White Bean Breakfast Hash

Start your day with something calm and nourishing. This vegan breakfast hash combines crumbled firm tofu and creamy white beans with shredded sweet potato and zucchini, all gently sautéed together until tender and lightly golden. Fresh herbs like parsley and chives are folded in at the end for a bright, grassy note, while turmeric lends warm color and a subtle earthiness without any heat or acidity—perfect for sensitive stomachs or anyone craving a mellow, soothing morning meal. This hash is a wonderful way to pack plant-based protein, fiber, and vegetables into your first meal of the day. The tofu provides a soft, custardy texture when crumbled and gently cooked, while the white beans add creaminess and extra protein. Shredded sweet potato and zucchini cook down into tender ribbons that soak up the mild seasoning, making every bite comforting and satisfying without being heavy. Ready in under 35 minutes, this recipe is ideal for a relaxed weekend breakfast or a make-ahead dish you can reheat throughout the week. It's naturally free of dairy, eggs, and added acidity, making it gentle on digestion while still delivering a hearty, savory start to your day.

Ingredients

• 14 ozfirm tofu, pressed and drained
• 1.5 cupsWhite beans, cooked or canned, drained and rinsed
• 2 mediumsweet potato, peeled and shredded
• 1 mediumzucchini, shredded
• 0.5 cupyellow onion, finely chopped
• 2 clovesgarlic, minced
• 2 tbspolive oil
• 0.5 tspground turmeric
• 0.75 tspFine sea salt
• 0.25 tspblack pepper
• 2 tbspfresh parsley, chopped
• 1 tbspfresh chives, finely chopped
• 1 tbspnutritional yeast, optional, for savory depth
• 2 tbspvegetable broth, low sodium, to help cook vegetables

Method

No instructions listed.