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A red iron skillet filled with vegan corned beef hash made with tofu and kidney beans.
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Vegan Corned Beef Hash

A recipe for a vegan corned beef breakfast skillet made with potatoes, tofu, and beans.
Course Breakfast
Cuisine American, vegan
Keyword vegan breakfast skillet, vegan corned beef hash, vegan hash
Diet Gluten-Free Option, High Protein, Nut-Free, Vegan
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Calories 264kcal
Author Monica Davis

Ingredients

For the corned beef flavored tofu

  • 5 cups water
  • 1 tablespoon salt
  • 1 teaspoon pickling spice
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon coriander seeds (optional)
  • 1 leaf bay leaf (optional)
  • 1 14 oz package tofu (firm) drained and pressed
  • 1 small beet (optional) for color and a little sweetness.  I use the pre-cooked ones that come in a vacuum sealed pack in the produce section. You can also use a fresh beet, but just blanch it and peel it before adding it to the pot. (You can also add a few drops of red food coloring and a tsp of brown sugar instead).

What you will need for the hash

  • 1 medium onion
  • 2 tablespoons oil any neutral flavored oil will work
  • 4 cups potatoes shredded. The frozen type works well.
  • 1 cup kidney beans (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 squeeze ketchup (optional)
US - Metric

Instructions

To make vegan tofu corned beef

  • Make a flavored brine by adding 5 cups of water, 1 tbsp salt, 1 tsp pickling spice, 1 tsp mustard and 1 tsp coriander seeds, a bay leaf, and 1 small beet to a medium-sized pot.
  • Boil the brine for about 10 minutes to get the spices to release flavor.
  • Add 1 package cubed tofu (or another meat alternative like seitan, TVP, soy curls, or jackfruit).
  • Simmer for about 5 minutes and then turn off the heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to cook).
  • Pour the tofu into a colander and let it drain well.
  • Put some oil in the bottom of an iron skillet or nonstick skillet and fry for about 6-8 minutes until slightly crispy. (or bake the tofu on an oiled cookie sheet at 375° F (190°C) for about 45 minutes until it starts to get crispy at the edges).
  • Remove the tofu from the skillet and make the hash.

To make vegan breakfast hash

  • Sauté a diced onion over low heat in 2 tbsp oil for about 5 minutes until translucent.
  • Sprinkle with 1 tsp salt and 1/4 tsp pepper.
  • Turn up the heat to medium-high, and add 4 cups of shredded potato hash to the onions. Cook the potato for about 10 minutes until it starts to brown, stirring frequently.
  • Add 1 cup of drained and rinsed kidney beans and cook for about 3-5 more minutes.
  • Add the tofu “corned beef” to the skillet and mix well until everything is combined and heated through.

Notes

  • You can simply omit the tofu or replace it with some mushrooms and/or bell peppers for a delicious veggie hash!
  • Use a well-seasoned iron skillet or a non-stick frying pan.  (tofu sticks easily when pan frying, but it never sticks to my well-seasoned iron skillet!)
  • You can use either tofu corned beef, or seitan corned beef.

Nutrition

Serving: 1.5cups | Calories: 264kcal | Carbohydrates: 41g | Protein: 10g | Fat: 7g | Sodium: 637mg | Potassium: 1146mg | Fiber: 9g | Sugar: 2g | Vitamin C: 27.4mg | Calcium: 101mg | Iron: 8.4mg