I love breakfast, and there is never a day that I go without it.

When I first became vegan, I missed my egg whites in the morning, but over time I have found so many yummy replacements like this roasted winter vegetable hash with grilled tofu. I

f you don't like tofu, you could crumble some cooked tempeh bacon on top or serve the hash over quinoa to amp up the protein. You can also enjoy this dish without adding anything on top.

I made a New Year's resolution not to waste any food in 2014, so after I made the hash, I threw all those left-over veggies into a big pot and made soup.

I will post that recipe tomorrow. Happy Sunday everyone. Hope you enjoy this roasted vegetable hash as much as I did.

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Roasted Winter Vegetable Hash with Grilled Tofu

Roasted winter vegetable hash with grilled tofu

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Ordinary Vegan

Recipe type: Breakfast

Serves: 2 large

Ingredients

• ½ butternut squash (1 cup diced)
• ½ yam (1 cup diced)
• 1 large golden potato (1 cup diced)
• ½ large red onion ( ½ cup diced)
• ½ small green cabbage (1 cup diced)
• 1 red bell pepper (3/4 cup diced)
• 1 or 2 small jalapeños, diced (Optional - only include if you like a little heat)
• 2 tsp fresh chopped thyme
• 2 tsp fresh chopped rosemary
• ½ tsp salt or more to taste
• ½ tsp ground black pepper or more to taste
• 2 tablespoons extra-virgin olive oil
• 8 ounces of organic extra-firm tofu, cut into small squares
• Your favorite hot sauce for serving

Instructions

1. Pre-heat oven to 425 degrees
2. Remove the skin of the butternut squash, yam and potato.
3. Cut all the vegetables into a ¼ inch dice and place in a large bowl.
4. Add the olive oil, herbs, salt and pepper and stir to coat all the vegetables.
5. Place the vegetables on a cookie sheet covered with parchment paper and place in the oven for 15 minutes.
6. Meanwhile, grill the tofu on a pre-heated grill for 6-7 minutes on each side or toss with some organic corn starch and sauté in a medium sauté pan coated with a little olive oil over medium heat until browned. That will help make the tofu a little crispy.
7. Remove the cookie sheet from the oven and gently stir the vegetables. Return to the oven for another 15-20 minutes or until the vegetables are cooked through and a little caramelized.
8. Serve topped with grilled tofu and hot sauce.

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