Tofu Breakfast Hash

Tofu Breakfast Hash

Sheet pan cooking is a no-fuss way to deliver family meals. Take this delicious breakfast hash—eggs, potatoes, in-season asparagus, peppers, marinated tofu, gouda, and more—tossed together and baked with smoked paprika and balsamic vinegar. What a way to start a weekend morning!


  • 1 package firm tofu, cut into ½ inch pieces
  • 1 tablespoon coconut aminos
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1 lb. potatoes (any variety or a mix of your favorites) scrubbed and cut into ¾ inch pieces
  • 2 tablespoons sunflower oil
  • 1 bunch asparagus
  • 4 eggs
  • 1 jalapeño, sliced in rings
  • 3 red radishes, sliced thin
  • 2 oz. smoked gouda, shaved
  • Salt and pepper to taste


  • Preheat oven to 425°.
  • Line a large, rimmed baking sheet with a clean tea towel or paper towels and arrange the cubed tofu in a single layer over the top. Lay another towel over the tofu and place something heavy (wood cutting board, cookbooks) to help the tofu drain for at least 30 minutes.
  • In a medium bowl, mix the pressed tofu, aminos, paprika, and garlic powder and marinate for 30 minutes.
  • Sprinkle with the cornstarch until evenly coated, then add potatoes to the bowl along with 1 teaspoon salt and sunflower oil and toss.
  • Arrange the tofu and potatoes in a single layer on a parchment and bake for 30 minutes, tossing halfway through.
  • Remove tray from oven and place asparagus on top of the tofu and potatoes.
  • Make four wells in the vegetables and crack an egg into each.
  • Return the pan to the oven for another 10-12 minutes, until the tofu is deeply golden on the edges, the potatoes and asparagus are browned and tender, and the eggs are cooked to your liking.
  • Remove from the oven and garnish with jalapeños and radishes and sprinkle with the shaved gouda.


Press and marinate the tofu the night before for best results.