Go Back
tofu hash

Tofu and Potato Hash Recipe

Fresh tomatoes and red onions mixed together with mini roasted potato cubes that are fluffy on the inside and crunchy on the outside. All added to a base of crumbled tofu spiced with fragrant paprika, tumeric, garlic powder. Plus the all important - a pinch of salt and pepper. 
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4 people
Calories 217 kcal


Tofu Scramble

  • 280 g tofu
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp tumeric


  • 500 g potatoes
  • 100 g cherry tomatoes
  • 1 small red onion


  • Peel and chop the potatoes into cubes of around 2cm in size.
  • Finely chop the red onion and halve the cherry tomatoes.
  • Using your hands crumble the tofu until it is in small chunks and mix together with the paprika, garlic powder and tumeric.
  • Spread the potatoes out on a baking tray and cover with 1 tsp of olive oil before popping them in the oven for 20 minutes
  • In a pan cook the onion until it's soft then add the tofu mixture and tomatoes, and cook in the pan for a further 5 minutes.
  • Combine everything together and serve for breakfast, brunch or lunch. We usually serve it on top of thick crusty bread.
Keyword Dairy-Free, Plant-Based, Vegan, Vegetarian