Lauren Toyota’s Ultimate Vegan Breakfast Skillet | VegNews

Ingredients

• For the potato hash:
• 2 pounds baby white potatoes, quartered 
• 2 tablespoons vegetable oil 
• 1 teaspoon paprika 
• 1 teaspoon sea salt 
• ½ teaspoon ground pepper 
• 2 garlic cloves, minced
• For the tofu scramble:
• 1 block medium-firm
• tofu
• , crumbled 
• 1 tablespoon vegetable oil 
• 2 shallots, minced 
• 2 green onions, white and green parts, finely chopped 
• 1 cup finely chopped red bell pepper 
• 2 tablespoons
• nutritional yeast
•  
• 1 teaspoon ground turmeric 
• ¼ teaspoon ground pepper 
• ¼ cup
• unsweetened vegan milk
• For the toppings: 
• ½ cup packed, stemmed, and finely chopped kale leaves 
• ½ cup
• vegan cheese shreds
• 1 avocado, pitted, peeled, and sliced 
• coconut bacon
• 1 tablespoon finely chopped chives 
• Hot sauce