Weekend Brunch Round 8: Breakfast Hash with Fried Tofu Egg

This weekends brunch ended up being a little more random then I had initially planned. I originally wanted to do something a little more Irishy but that would have meant that I would have had to go to the grocery store, and going to the grocery store on a saturday is something I like to avoid like the freakin’ plague. Seriously, what is up with that place? It’s like all the cranky people in the city decided to congregate with their screaming children in the produce department. So to avoid that whole mess, I took a peek in the pantry and came up with an impromptu plate of tasties.


I love cooking up some breakfast hash, it’s crazy easy to make and always turns out good. What’s not to like? Potatoes? Love. Sausage? Love. Other vegetabley things? Love. Fry it all up together in a pan and you’ve got yourself one hearty breakfast to chow down on. I noticed that the trend with breakfast hash is that people like to top it with a fried egg. Not something I was ever into but it totally reminded me of when I was growing up. My parents would always cook my eggs sunny side up, for some reason it was the only way I would eat them and I got into this weird habit of dipping my toast in the yoke, why? I have no bloody idea, I never even really liked the taste of yokes but the first time P saw me do it he was so completely disgusted by it that it only made sense that I would continue to do it just to mess with him, lol. Cause you know, getting your partner to be completely grossed out by something you do is every persons goal in life 😛


I’m proud to say that I got over that nasty ass habit pretty damn quick, and since topping hash with an egg appears to be the norm, I came up with my own “egg”  to add to the mix. I went with Vegan Dad’s idea and made a fried tofu egg, which is made by slicing up some tofu, frying it on both sides, then mixing a paste out of spices, coating the tofu and re-frying it. They turned out super flavorful and would make a pretty rad addition to a breakfast sammich, just saying. I totally don’t miss those runny egg yolks but if you’re the kind of person who does and you’re feeling super ambitious, you can always give the ol’ injected tofu method a shot. How cool is that? I was not quite so ambitious because sometimes sunday mornings are not meant for ambition, they’re meant for lazing around, drinking hot cups of coffee and eating a delicious simple breakfast.


Author: The Vegan Cookbook Aficionado



  • 175g block extra-firm tofu, pressed and cut lengthwise into 1/4-inch slices
  • 1 tablespoon oil
  • 1/2 teaspoon black salt
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 tablespoon soy creamer
  • Salt & pepper

  • 1 teaspoon oil
  • 1 1/4 lbs red or yellow potatoes, cut into ½-inch pieces
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, seeded and chopped
  • 1-2 store bought or homemade vegan sausages, sliced (I used Tofurky Kielbasa)
  • 1 1/2 teaspoon thyme
  • 1 teaspoon paprika
  • 1 cup baby spinach
  • 1/4 cup green onion, diced
  • 1/4 cup fresh parsley, minced
  • Salt and pepper, to taste


  1. Tofu egg patties: Heat oil in a medium skillet over medium heat and fry tofu on both sides until slightly browned. Mix together the remaining ingredients until a paste forms. Coat one side of the tofu with the paste and place back in skillet (coated side down). While the bottom side is cooking, coat the top side with remaining paste. Let the tofu cook for 2 to 3 minutes, allowing it to become well-browned. Once that occurs, flip the tofu and let the other side cook.
  2. Breakfast Hash: Preheat oven to 400 degrees F. Toss potatoes with 1 teaspoon of oil, salt and pepper and spread out evenly on a lined baking sheet. Bake in preheated oven for 15 minutes, remove from oven and give potatoes a mix, then continue baking for another 15 to 20 minutes. Remove from oven and set aside.
  3. In a skillet over medium heat, add oil and onion. Sauté until the onions are translucent, then add the red pepper, garlic and sausage. Cook until the sausage starts to brown, then add the roasted potatoes, thyme and paprika. Stir until the spices are evenly distributed, then add the spinach, green onion, parsley, salt and pepper. Cook just until the spinach has wilted, then serve topped with fried tofu egg.


19 thoughts on “Weekend Brunch Round 8: Breakfast Hash with Fried Tofu Egg

  1. Joey says:

    I think you may have found my ideal breakfast. There must be a potato element, a tofu element, a coffee element and lots of frying – heaven! (Not frying the coffee, though, that would be weird…)

  2. Cadry's Kitchen says:

    What a tasty looking spread! Egg yolks aren’t something I miss at all, but I do think it’s crazy cool that there are people out there injecting their tofu. You’ve got to respect their ingenuity!

  3. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  4. Lauren says:

    While I was on Maui last I ate a fruit called an egg fruit. It was an orangey-brown sweet fruit with the EXACT texture of hard boiled egg yolk. For someone who hasn’t eaten a yolk of any kind in years, it was a trip! I used to love eggs–sunny side up was one of my favorite ways to have them & I dipped toast as well. Like Cadry, I can’t say I really miss them all that much because tofu is perfect in their place!

  5. Allysia Kerney says:

    I’m a little envious of your brunch this week! 🙂 I absolutely love fried tofu egg, especially in sammiches (my mom used to always make me fried egg sammiches as a kid, so it’s a nostalgia thing). But give me some ketchup and I’m all over that tofu/hash combo!

  6. Pingback: Breakfast Hash with Fried Tofu Eggs | Culinary Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s