Rise + Shine Hash Popular!! Recipe
Breakfast potatoes, eggy tofu scramble, mushroom medley, peppers, sunflower hollandaise, tempeh crumble, sprouts. Buttered sourdough toast.
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Ingredients
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Hash Ingredients
Tofu Scramble Ingredients
Sunflower Hollandaise Ingredients
Tempeh Crumble Ingredients
Serving Ingredients
Method
Hash Preparation
Cook the Potatoes
Boil the breakfast potatoes in salted water until tender, then drain and let cool. Once cool, cube them.
Sauté the Hash
In a large skillet, heat olive oil over medium heat. Add the cubed potatoes, mushrooms, and bell peppers. Season with salt and black pepper. Cook until everything is golden brown and crispy, about 10-15 minutes.
Tofu Scramble Preparation
Cook the Tofu
In a separate skillet, crumble the tofu and sauté over medium heat. Add turmeric, nutritional yeast, garlic powder, and green onions. Cook for about 5-7 minutes until heated through.
Sunflower Hollandaise Preparation
Blend the Hollandaise
In a blender, combine soaked sunflower seeds, lemon juice, nutritional yeast, water, and salt. Blend until smooth and creamy, adding more water if necessary for desired consistency.
Tempeh Crumble Preparation
Cook the Tempeh
In another skillet, combine crumbled tempeh, soy sauce, maple syrup, and smoked paprika. Cook over medium heat for about 5-7 minutes until golden and crispy.
Serving
Toast the Bread
Butter the sourdough slices and toast them until golden brown.
Assemble the Plate
Serve the hash, tofu scramble, and tempeh crumble on a plate. Drizzle with sunflower hollandaise and top with sprouts. Enjoy with the buttered sourdough toast on the side.