A vibrant, nourishing breakfast hash featuring caramelized sweet potatoes, tender kale, and a warmly spiced tofu scramble. This hearty plant-based dish brings together satisfying textures and bold flavors, perfect for a wholesome morning meal or a cozy weekend brunch.

Why You’ll Love This Recipe

This breakfast hash stands out for its simplicity, nutrition, and deeply comforting flavors. Sweet potatoes roast into a caramelized tenderness, red onions add savory sweetness, and the tofu scramble delivers protein with aromatic masala spices. Everything comes together in under an hour, making it ideal for busy mornings yet impressive enough for a weekend spread. It’s fully plant-based, gluten-free, rich in color, and endlessly adaptable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces extra-firm tofu, pressed
2 small sweet potatoes (or substitute 1 large), chopped into large bite-sized pieces, skin on
2 tablespoons coconut oil, melted (divided)
3 1/4 teaspoons tandoori masala spice (divided)
1 teaspoon coconut sugar
1/2 teaspoon sea salt (divided)
1/2 teaspoon black pepper (divided)
1 red onion, sliced into wedges
2 tablespoons fresh parsley, chopped (plus extra for serving)
1/8 teaspoon ground turmeric
1 large bundle kale (about 10 ounces), stems removed and leaves chopped

Directions

Preheat the oven to 400°F (204°C). Wrap the tofu in a clean towel and place a heavy object on top to press out excess moisture.
In a mixing bowl, toss the sweet potatoes with 1/2 tablespoon coconut oil, 1 teaspoon tandoori masala, coconut sugar, and a pinch of salt and pepper.
In another bowl, toss the red onion with 1/2 tablespoon coconut oil, 1/4 teaspoon tandoori masala, and a pinch of salt and pepper.
Spread the sweet potatoes and onions on a baking sheet and roast for 25–35 minutes, flipping halfway through, until the potatoes are tender and the onions are caramelized.
While the vegetables roast, crumble the pressed tofu into small pieces. Season with parsley, turmeric, and a pinch of salt and pepper.
When the roasted vegetables are nearly done, heat a large skillet over medium-high heat. Add 1/2 tablespoon coconut oil, the seasoned tofu, and 1 teaspoon tandoori masala. Sauté for about 5 minutes, stirring occasionally, until lightly browned. Remove from the skillet.
Add the remaining 1/2 tablespoon coconut oil to the skillet along with the chopped kale. Season with a pinch of salt and pepper and 1 teaspoon tandoori masala. Sauté for 3–4 minutes until wilted and slightly crisp.
Push the kale to one side of the skillet and return the tofu to the other side to warm through. Turn off the heat but keep the skillet on the burner.
To serve, divide the kale among plates, top with roasted sweet potatoes and onions, then finish with the tofu scramble. Garnish with extra parsley.

Servings and timing

Servings: 2–3
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Replace tofu with roasted or pan-fried chickpeas for a soy-free option.
Add roasted bell peppers, zucchini, or mushrooms for more vegetable variety.
Swap tandoori masala for curry powder or a smoked paprika blend for a different flavor profile.
Serve with hummus, tahini drizzle, or your favorite hot sauce for added richness.
Use spinach instead of kale for a softer leafy texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in a skillet over medium heat or in a 350°F (174°C) oven for 15–20 minutes until warmed through. The microwave also works for quick reheating, though the vegetables may soften slightly.

FAQs

How can I make the tofu scramble firmer?

Press the tofu thoroughly before cooking and cook it in the skillet long enough to evaporate excess moisture.

Can I make this recipe oil-free?

Yes. Roast vegetables on parchment with a splash of broth and sauté tofu and kale with water or broth.

Can I prep the vegetables the night before?

Absolutely. Chop the vegetables ahead and store them covered in the fridge until ready to roast.

Is there a substitute for tandoori masala?

Use a blend of cumin, garlic powder, paprika, ginger, coriander, and cardamom for a similar flavor.

Can I double the recipe?

Yes, but use two baking sheets so the vegetables roast instead of steaming.

How do I keep the kale from becoming too soft?

Sauté it briefly over medium-high heat and remove it from heat as soon as it wilts.

Can I use frozen kale?

Yes, but thaw and squeeze out excess moisture before sautéing.

What type of tofu works best?

Extra-firm tofu gives the best texture for scrambling.

Can this be served as a lunch or dinner?

Definitely. It’s hearty enough for any meal.

Can I add grains to make it more filling?

Yes. Serve over quinoa, brown rice, or couscous for added substance.

Conclusion

This roasted sweet potato and kale breakfast hash is a vibrant, nourishing recipe that combines caramelized vegetables with a warmly spiced tofu scramble for a satisfying plant-based meal. Simple, flavorful, and wholly adaptable, it’s perfect for any morning and keeps well for easy leftovers. Enjoy it as a cozy brunch centerpiece or a wholesome weekday breakfast.