Hash Isn't Only For Tags..It's for Breakfast!

Hey folks!

Happy Sunday to you!  It looks like it's gearing up to be another beautiful day in L.A.!

I was digging through the crates (i.e. old blog posts) in search of some good recipes for breakfast because at 7:00 a.m. it's what's on my mind and came across this delish dish!  I had found this one over on meatlessmondays.com.  So, how about hashing it up this morning?

Photo from Book Of Yum



2 tablespoons olive oil

6 ounces cremini mushrooms, sliced

1 carrot, sliced into thin diagonals

1 sweet potato, diced into 1/4 inch cubes

2 green onions, sliced

6 ounces firm or extra firm tofu

2-4 tablespoons low sodium tamari

2 teaspoons toasted sesame oil

1-2 teaspoons hot chili oil

2 tablespoons sesame seeds

1/4 head red cabbage, thinly sliced

3 cloves garlic, peeled and minced

1 broccoli stalk, cut into small chunks

1/2 cup black beans, rinsed and drained

salt and pepper, to taste


Heat the oil in a large skillet or sauté pan over medium heat. Add the mushrooms, carrot, sweet potato and green onion to the pan. Cook, stirring intermittently, for about 10 minutes, or until the vegetables have softened.

Crumble the tofu into the pan, breaking it up with your fingers as you add it to the vegetables. Stir to combine. Season the vegetable mixture with the tamari, sesame oil, chili oil and sesame seeds.

Add the cabbage, garlic, broccoli and black beans to the pan. Stir until well combined and cook for about 5 minutes, or until the flavors have fully melded together. Season with salt and pepper to taste and enjoy!