Roasted Sweet Potato & Kale Breakfast Hash

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Plate of Savory Tofu Scramble with Kale, Sweet Potatoes, and Roasted Red Onion

What are your fall rituals?

Mine include coffee datespumpkin pie making, walks with this hunk, gawking at all the gorgeous fall colors, and being cozy inside whilst reading magazines.

I also try and make it a point to visit our local farmers markets before they close up shop for winter (boo).

Baking sheet with roasted red onion and sweet potatoes for making a healthy tofu breakfast scramble

This fall, I’ve been going to the farmers market most Saturdays with friends, snatching up whatever looks good, and then heading home and roasting it in the oven and calling it ‘brunch.’

My favorite roasted vegetables are sweet potatoes and red onion. They get all tender and caramelized and sweet and I could eat them all day every day with nothing but hummus and hot sauce. (Weird, I know. Stop judging me.)

This recipe is inspired by that vegetable combination, with the addition of kale (hooray!) and masala-spiced scrambled tofu.

Bowl of tofu and herbs for making our Savory Tofu Breakfast Scramble recipe

Tofu scrambles used to elude me, with their complicated seasonings and methods, but now I think they’re so easy I could make them in my sleep!

Simply crumble and season your tofu with a mix of smoky, spicy, and salty seasonings. My go-to spice blend has been the tandoori masala mix* from Whole Foods. It’s absolutely perfect for roasting vegetables of any kind, and especially for amplifying the flavor of tofu scrambles.

If you can’t find it, worry not! I included a DIY blend in the notes.

*Note: you can learn about tandoori masala and its origin here.

Cooking Savory Tofu Scramble in a cast-iron skillet for a protein-packed vegan breakfast
Cooking kale and tofu in a cast-iron skillet for our Savory Tofu Scramble recipe

This recipe is simple, requiring 10 ingredients (give or take a spice). And it all happens quickly (about 45 minutes) since you prep your tofu and kale while the vegetables are roasting away.

This tofu scramble is my new favorite! It’s:

Loaded with vegetables
& Super satisfying

This would make the perfect lazy weekend breakfast or brunch. If you aren’t into tofu, sub crispy chickpeas! Or, if you’re super lazy (like I am), just serve this with a generous spoonful of hummus and call it a meal. It doesn’t get simpler than that.

If you try this hash, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Two plates of our super healthy vegan breakfast of Savory Tofu Scramble with Kale, Sweet Potatoes, and Roasted Red Onion

Roasted Sweet Potato & Kale Breakfast Hash

A hearty, 10-ingredient breakfast hash with roasted sweet potatoes, red onion, kale, and tandoori masala-spiced tofu! A protein- and fiber-packed plant-based meal.
Author Minimalist Baker
Big plate of our Sweet Potato Kale Breakfast Scramble made with roasted vegetables
4.91 from 30 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Course Breakfast
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 8 ounces extra-firm tofu (organic when possible)
  • 2 small sweet potatoes (or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible)
  • 2 Tbsp melted coconut oil (divided)
  • 3 1/4 tsp tandoori masala spice (divided)
  • 1 tsp coconut sugar
  • 1/2 tsp each sea salt + black pepper (divided)
  • 1 red onion (skin and tops removed // then sliced into wedges lengthwise // see photo)
  • 2 Tbsp fresh parsley (plus more for serving)
  • 1/8 tsp ground turmeric
  • 1 large bundle kale (chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible)

FOR SERVING optional


  • Preheat oven to 400 degrees F (204 C), and wrap tofu in a clean towel and set something heavy on top (such as a cast-iron skillet) to press out excess moisture.
  • In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
  • Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
  • Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.
  • While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces (see photo). Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside.
  • Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1/2 Tbsp oil, tofu, and 1 tsp tandoori masala spice (amounts as original recipe is written // adjust if altering batch size). Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Then remove from skillet and set aside.
  • Add remaining 1/2 Tbsp oil to the skillet and add kale (amounts as original recipe is written // adjust if altering batch size). Season with a healthy pinch each salt and pepper, 1 tsp tandoori masala spice blend, and toss to coat (amounts as original recipe is written // adjust if altering batch size). Sauté, stirring frequently, to brown and wilt the kale – about 3-4 minutes.
  • Push kale to one side of the pan and add tofu back in to warm (see photo). Turn off heat but keep over burner.
  • To serve, divide the kale between 2 (or 3 // amounts as original recipe is written // adjust if altering batch size)) serving plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with remaining chopped parsley and enjoy. For extra flavor, season with hot sauce and serve with a generous spoonful of hummus (optional).
  • Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on a baking sheet in a 350-degree F (174 C) oven for 15-20 minutes or until warmed through.


*I buy my Tandoori Masala Spice blend at Whole Foods and it’s delicious (see a photo here)! If you can’t find it there, try this DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 355 Carbohydrates: 37.3 g Protein: 15.7 g Fat: 18.8 g Saturated Fat: 12.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 911 mg Fiber: 6.8 g Sugar: 9 g

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  1. Sar says

    Hi! I don’t understand this recipe. how to get the moisture out of the tofu? Wrap in a clean towel and push down with cast iron pan?? Or let it sit there and drain over time..? I also am confused how to cook the kale, sautéed but then it becomes very greasy form the oil, doesn’t it..? Also, what does divide it mean, is it like sectioning off some for a specific purpose or is it a measurement? Hope there is an easier way to do this… I am new to cooking. Please help!! Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sar! For the tofu, you simply wrap it in a towel, place a cast iron skillet on top and leave it. The weight of the skillet will help press out some liquid, you don’t need to push down! For the kale, it shouldn’t be overly oily when added to the pan with the oil, it should help it cook and give it flavor, but the oil could be omitted in that step (7) if you would like. For “divide”, are you referring to a specific ingredient or instruction?

  2. Laura says

    Awesome flavor and super easy to make. I actually made the whole thing without taking the tofu out of the pan and adding it back in – just use a really large pan and push the tofu to the side while the kale sautées. I also omitted the onions and garlic (in the homemade tandoori blend) to make this low-FODMAP, and it still tasted wonderful.

    This will be in my regular rotation of weeknight dinners – with leftovers for breakfast!

  3. Ron Sonnevil says

    I have made this a couple of times using half sweet potatoes and half yukon gold and yellow onions. I roasted the potatoes and onions in a hot air fryer at 390. Removed the onions at 14 minutes and potatoes were done at 18-19 minutes. Definitely much faster than in a traditional oven especially, since preheat takes only 4-5 minutes, it doesn’t heat up the kitchen and is more energy efficient.

  4. Caroline says

    I love tofu scramble! what an awesome idea to add the roasted sweet potatoes and onions! I didn’t have coconut sugar so i used a little maple syrup instead and it turned out so yummy!! i added turmeric and garlic powder along with the tandoori as well. This scramble is soooo good in a wrap! I smother the hummus on it, add fresh spinach, add a mountain of the mix, roll it up and i have a yummy goodness to go!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Caroline. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Erin says

    Hello! I recently started to go towards a plant based diet and selected this recipe to make for my breakfast this week. It was really good. I think I was surprised that it tasted this good just due to the minimal ingredients, but yes. I loved it. Adding the Hummus also really made it just a great meal! The only thing changed was an accidental substitution. I saw marsala and used garam(sp?) vs. tandoori. I am sure the flavor profile is different with the latter. However, I thought it still tasted good. Next time, I will buy the right masala. Thank you for this recipe and your site in general.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The flavor profile is different, but we’re glad you still enjoyed it! Thanks so much for sharing, Erin!

  6. Stephanie says

    I’d like to make this recipe, and I bought all of the ingredients except for the Tandoori Masala – Whole Foods didn’t have it. I don’t have a single one of those other spices in the DIY blend and don’t want to buy a bunch of new spices to make one recipe. Any other suggestions for spices that would be good with it? I’m a baker, not a cook, but I’m trying to do more of the latter :-)

  7. Jessi Summers says

    This is so delicious! I use a simplified version of the tandoori spice blend (1/2 tsp each cumin, garlic powder, and paprika whenever 1 tsp is called for) since I don’t keep the blend on hand, and I freely swap whatever greens I have with kale. Today I’m using rainbow chard. Love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jessi. We are so glad you enjoy it!

  8. Stacy Gonzalez says

    Delicious recipe Dana!! I used the DIY spice mix, added black beans to the tofu and wrapped the whole thing in a tortilla for a breakfast burrito. So so good!

  9. Jayne Norman says

    I made this this brunch time. Had amazing purple kale and violet sweet potatoes so was a purple kinda dish! No tofu in the house so I subbed for seared mushrooms and roasted cherry tomatoes. Was a massive hit and I will be making again with tofu.

  10. Alex Walker says

    It was a Minimalist Baker Christmas for us. This was the STAR of the show. I was concerned about the tandoori masala spice but it was a perfect blend! I served it with the Microwave Hummus and we all were more thrilled about what was on our plates than what was under the tree!

  11. Miranda B. says

    I was in the mood for a yummy, savory, hot plant based breakfast and this recipe didn’t disappoint! My favorites of this dish are the roasted sweet potato, wilted but flavorful kale, and the dollop of hummus. Delicious, Dana!

  12. Caitlin says

    This is the greatest breakfast everrrr. I made a few substitutions based on what I had on hand and omggg, sooo good. I used a yellow onion instead of red and made my own tandoori marsala spice blend. I had everything except coriander so I subbed a little dill instead. I didn’t have parsley so I used some basil. And lastly, I didn’t have hummus but I did have baba ganoush which I would highly recommend on top! Yummmmm

  13. Michelle says

    Dana- this was amazing!!! Added some vegan sriracha aoili I had left over from taco night and avocado- beyond delicious!

  14. Heather says

    This recipe is close to being the most delicious thing I’ve ever eaten. Seriously. I can’t get over how delicious the sweet potatoes are! And I didn’t use the hummus. Thank you!

  15. Mike says

    We’ve had this twice now. The first time I made the following substitutions and omissions:
    Six scrambled eggs for the tofu
    Costco Organic No-Salt Seasoning for the Marsala Tandoori Spice and all the other spices
    No parsley, hot sauce, coconut sugar, hummus, salt, pepper or turmeric
    I roasted apple wedges along with the sweet potatoes & onions.
    I used all the kale we had on hand – only about 5 oz.
    My wife enjoyed it.

    My wife asked for it again while I was off work for our recent snow storm. Modifications were as follows:
    This time I used the pressed tofu and I found & used some turmeric, parsley flakes & salt.
    A plain yellow (not sweet) onion for the red onion – I roasted everything a little longer – about 35 minutes and these onions tasted the same as the red ones – maybe even sweeter.
    I roasted apple wedges with it again.
    Same amount of kale – about 5 or 6 oz.
    No pepper or Tandoori spice but I used the Costco No-Salt spice again
    No hot sauce, coconut sugar, hummus or pepper
    I should have cooked the kale a little longer than 5 minutes – it was a little tough.
    My wife liked it again and appreciated its healthiness (and perhaps not having to cook, as well).

    • Michael Thorpe says

      Just this morning I had the very best breakfast I have ever had, any time, any where, including before being vegetarian and vegan. It was this recipe, with the Best Dam Vegan Biscuits. I cannot imagine having a better vegan breakfast anywhere, including any restaurant. The masala spice gave it a wonderful flavor. Had Indian for breakfast, imagine that. I made breakfast hash years ago and also baking powder biscuits, before more healthy eating, and was so pleased to have these today. The biscuits are the best I have had in a long time. And I made it all myself, following your recipes. wow and Yay. This will be a regular breakfast feast for my self and my girlfriend. I will share these with vegan friends. Thank you so much for these fabulous recipes.

  16. Barb says

    That was bangin’ I’ll make this 100x over and have already shared with family members who equally appreciate this type of eating.. A+

  17. Ana @ Ana's Rocket Ship says

    That’s not weird. Is that weird? Are people judging you? Does that mean that they’re judging me as well?

  18. Erica says

    THIS WAS SO AMAZING!!! I swapped the sweet potato out for butternut squash. Added siracha and hummus. HOLY COW! Out of this world.

  19. Casey says

    I was almost done cooking this dish when I realized that I was out of kale! So I used zucchini for some greens. I loved roasting the onion (so sweet and crispy) and the sweet potato (the sugar adds a nice touch) and this was my first time using tandoori masala, but definitely not my last. I was able to make the whole thing with less than a tablespoon of oil, too. Altogether the roasted veggies were to die for and the tofu was delish, though I think hummus and salsa would have taken it to the next level for me. Will definitely be making again :)

  20. Rachel says

    OH MY GOD – stop what you’re doing and make this dish now!!! It is so amazing. I used the DIY spice blend and it turned out incredible. Everyone who ate it is obsessed.

  21. Kelli H says

    I’m not normally a fan of eating soy, but since I was recently tested for food allergies and found out I have a high sensitivity to eggs (my favorite!), I’ve been at a loss of what to eat for breakfast. It’s mostly been smoothies but I’m getting super sick of them. I’m excited to give this breakfast a try next week!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry about the food allergies! But, I hope you love this recipe. Let me know how it goes, Kelli!

  22. Annie says

    Hi Dana! I made this for dinner tonight and LOVED it! It’s hearty but still light enough with all the veggies. I also think the hot sauce and hummus was a delicious addition and a MUST for the full experience of this dish. :)

  23. Megan says

    This is SO simple and AMAZING!!! I didn’t have the special tandoori masala so I made the mixture you posted, not sure if it isn’t as kicky as the store bought blend, but I added some extra garlic powder and cayenne pepper to the tofu to give it more flavor. It was absolutely perfect and delicious.

  24. Emily says

    Just made this for lunch and WOW! So delicious!!

    I love eggs, so I scrambled some in place of the tofu, and used garam masala instead of the tandoori spice since that’s what I had on hand. I served it with some harissa-spiked hummus (I used your microwave hummus recipe – SO GOOD!) and it made a scrumptious and satisfying meal – will DEFINITELY be including this in my rotation :-) Thanks for sharing!

  25. Jan says

    Made this. Husband and 14-month-old daughter LOVED it. Next time I might serve it with some of your garlic dill hummus sauce. Thank you for all the great recipes!

  26. Jessica says

    I made this last night and loved it, especially with a little bit of hummus on the side! So delicious and easy to make, thank you for the great recipe!

  27. Claudia | The Brick Kitchen says

    WOW those roasted vegetables look gorgeous! Such a lovely hearty meal, you are right – and would work for an easy dinner too! And with hummus?! So good, seriously – definitely saving to make.

  28. Dana Richards says

    OMG! Just made this and it was Delish X 100!! I already had roasted butternut squash and baby spinach on hand so I used those and also added some tomatoes. If you have a Penzeys Spices nearby, their tandoori seasoning is awesome as well. Thank you!

  29. Connie Bueher • Dainty Deeds says

    Oh man! I love sweet potatoes and kale! I’m now officially craving this recipe.
    Btw, what camera is this? Great photos!

  30. Jessie Snyder | Faring Well says

    Roasted sweet potatoes, red onions, hummus, and hot sauce?! I think you just gave me my new favorite food combo. Love this oh so much, happy fall you two Portlanders!

  31. Kelley says

    Sweet potatoes and hot sauce is a natural combo to me! So are kale and caramelized onions…wow. I’d eat this for dinner, too. Or lunch. .

  32. James says

    Hi I made this last night for dinner. Was really good. Followed make your own masala spice and substituted a packet of firm silken tofu as I always have that in th cupboard. Big thumbs up from partner and it was easy to make! Big thank you James

  33. Dawn from Florida Coastal Cooking & Wellness says

    No judgement here! Hot sauce and hummus sounds divine on anything. I have to laugh because our farmers markets are just getting started. It’s amazing how different the growing season is here in Florida from the rest of the country. Regardless, we’ve got a lot of similar produce going on and a tofu scramble sounds incredible. I can’t wait to try this!

  34. Sarah | Well and Full says

    Look at that shot of the steam coming off the kale!! Dreamy!! Will you come to my house and cook breakfast for me?! :D

  35. jaime / the briny says

    ooh, this is what’s up! so many fall recipes are all about the cloying sweetness and spice, so it’s awesome to see sweetness and spice take a different, more zesty/vibrant form here. i love me some breakfast hash and this one looks awesome–i love the idea of roasting the onion along with the sweet potatoes (and those lovely onion slices!).

  36. Debra says

    I love tofu scrambles and I’m so happy your roasting pan looks like mine! Some of my favorite fall rituals are making batches of homemade chai, and having roast-a-rama days. I love spending a Sunday afternoon roasting a variety of veggies. I make a pot of brown rice and a pot of quinoa. Lunches are super simple all week using up my veggies, rice and/or quinoa with different seasonings or dressings.

  37. Mel @ The Refreshanista says

    Yummy! This looks like the perfect brunch! I love tofu scramble but yours looks so much more interesting and tast than mine. Totally giving this a try :)

  38. Michele @ Two Raspberries says

    YUMMMM! pinned this ;-) I totally need this for my Saturday or Sunday morning breakfast this weekend! it looks sooo good! and I seriously love the little chopped pieces of sweet potato in here!

  39. Nicole @ Sea Salt and Coconuts says

    This looks unreal good. I never thought to combine sweet potatoes and kale before, but it sounds like a match made in heaven. I will definitely be trying this one!! :)

  40. Emily | Robust Recipes says

    looks yummy! I love Sweet Potatoes and Kale together!

    Our farmer’s markets ended the first weekend of September :(. I wish they lasted longer because it’s great way to get all the squash I can carry for a lot cheaper than at the grocery store. I enjoy the farmer’s markets while they last, one of my favorite things to do during the summer. :)

  41. Katrina @ Warm Vanilla Sugar says

    Coffee dates are certainly a part of my fall ritual as well! I would love to start making weekend breakfasts like this a ritual! What a beauty!

  42. Emilie @ Emilie Eats says

    Literally all the best foods in a scramble. I’ve got to try that spice mix from Whole Foods to spice up (hehe) my roasted veggies! Making this for breakfastlunchdinner very soon :)

  43. Maddy @ The Sweetest Beet says

    Wow, Dana, you’ve done it again. Basically all of my favorite foods in one recipe: tofu, roasted veggies and sweet potato?? Absolutely love your blog. I can’t wait to try this recipe in the morning!

  44. Libby says

    Hash is my favorite thing to make for breakfast. I haven’t had a sweet potato in a while, so I’m definitely going to explore these flavors all together! Thanks!

  45. Taylor says

    What kind of kale do you normally use in cooked dishes like this? I always like lacinato kale for salads, but not sure what’s best for in cooked dishes like pasta.

  46. straycat says

    This looks so yummy! I’m going to make it for a Sunday night dinner. You probably know about this….but have you visited the Beaverton Saturday market? Oh my gosh…’s a foodies heaven! I’m SO looking forward to the weekend before ThanksLiving (nope…no typo there) market. It’s all about holiday and fall foods for your celebratory meals. The variety and abundance of wonderful fall veggies is astounding. I always find unusual root veggies and other delicious produce to create delicious and kind meals. Everyday I’m thankful I live in THE foodie capitol of the world!

  47. Rebeca says

    Oh my, that first picture. <3 My breakfast didn't look half as delicious as this. I've never made a tofu scramble (not sure why!), but I'm going to give it a try. Sweet potatoes are one of my food loves, so those roasted beauties call my name.
    Also, you two are pretty freaking adorable.

  48. Laura ~ Raise Your Garden says

    I have never thought to roast a red onion before? Why is this? I love red onions. They are marvelous and tasty. This hash is making me want to pop over to your place in a bad way. It makes me wonder if your neighbors know that you blog about yummy food. I’d love to pop over to taste your ahem, “mistakes”. Ha. It’s still probably 110% better than what I’d make. So I got to go because I’m going to roast a red pepper now!!!!