Vegan sheet pan hash browns with tofu and kale is an easy-to-prep, easy clean-up weekend brunch dish and a fantastic “breakfast-for-dinner” main dish.
Hash browns made with potatoes and tofu has long been part of my repertoire, but the sheet pan trend got me wondering if it would be good prepared this way. As an alternative to using a skillet, the answer is a resounding yes.
Clean-up is easy, as is the case with most sheet pan meals. One great advantage less oil is needed, especially if your skillet or stir-fry pan doesn’t have a resistant surface. The potato-tofu combo is easy to prepare, and the generous portion of kale makes it a nourishing dish.
Good for brunch or as an easy dinner. Though this is a kind of brunch-y dish, it’s also good for lunch or dinner. Serve with whole-grain toast, sliced avocado, and/or fresh fruit (or fruit salad), any time of day. Photos by Hannah Kaminsky, BittersweetBlog.com.
Just a few ingredients are needed! Here’s your shopping list:
- Golden or red-skinned potatoes (about 1 1/2 pounds)
- 14-ounce tub extra-firm tofu
- Curly or lacinato kale, rinsed and dried
- Cherry or grape tomatoes, halved
- Scallions, thinly sliced
Pantry items you probably already have on hand:
- Olive oil
- Paprika
Vegan Hash Browns (with Tofu, Greens, and Tomatoes)
These sheet pan potato and tofu hash browns will have you eating in no time. This is one of those great dishes that’s good for breakfast, lunch, dinner, or weekend brunch.
Ingredients
- 4 to 5 medium or 3 large golden or red-skinned potatoes (about 1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 14-ounce tub extra-firm tofu
- 5 to 6 leaves curly or lacinato kale, rinsed and dried
- 1 cup cherry or grape tomatoes, halved
- 2 scallions, thinly sliced
- Paprika
- Salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 425º F. Line a 13- by 18-inch sheet pan or roasting pan with parchment.
- If the potatoes are organic, simply scrub them and cut into 1/2-inch dice. If not organic, peel before dicing.
- Combine the diced potatoes with 1 tablespoon of the olive oil in a mixing bowl and toss together. Transfer to the sheet pan.
- Cut the tofu into 6 slabs crosswise. Blot well between paper towels or clean tea towels, then cut the slabs into dice. Or, if you have a tofu press, press the tofu ahead of time and skip the blotting.
- Combine the diced tofu with the remaining oil in the mixing bowl and toss together gently. Transfer to the sheet pan and stir gently in with the potatoes.
- Bake for 25 to 30 minutes, or until the tofu and potatoes begin turning golden brown. Stir every 10 minutes or so.
- Meanwhile, prepare the kale. Strip the leaves away from the stems and chop or slice into bite-sized pieces. Rub your palms with a little olive oil and massage the kale until it softens and turns a deeper shade of green, not more than 1 minute.
- At the 25 to 30 minute mark, scatter the kale over the potatoes and tofu and return to the oven. After 5 minutes, the kale will wilt down a bit. Stir it in with the potatoes and tofu along the scallions and tomatoes.
- Return to the oven and continue to bake until the potatoes and tofu are browned to your liking, 5 to 15 minutes longer. This varies greatly due to true oven temperature and where the pan is positioned, so keep your eye on the mixture, checking every 5 minutes or so.
- Once you remove from the oven, sprinkle with a generous dusting of paprika. Season with salt and pepper and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 117mgCarbohydrates: 55gFiber: 9gSugar: 6gProtein: 18g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
See lots more breakfast & brunch recipes, and casseroles & skillets
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