Vegan breakfast recipes: Tofu and Pinto Bean Hash + Savory Oatmeal Porridge

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by JL Fields on December 11, 2012

Is it the mountain air? The cold temperatures? Or because my husband and I both work from home now? For some reason breakfast has been the meal of the day. We’ve been eating big, hearty meals in the morning and loving it.  I feel so full that as noon nears, I really only want juice.

Left: carrots, cranberries and apple. Right:  carrots, spinach, pear, apple and a pinch of cayenne pepper.

 Around 2pm I begin to feel like eating lunch. Yesterday, I had this hummus sandwich.

Homemade hummus, yellow pepper, lettuce, Vegenaise on toasted spelt bread

Dinner has been fairly light as a result, which is great because I have the least amount of energy at the end of the day and really don’t want to spend too much time in the kitchen when I could be on the couch with the kitties!

So what have I been eating in the morning that fills me up so well?  Sunday I shared my Hot Holiday Breakfast Bowl recipe,

featuring quinoa, walnuts, sunflower seeds and cranberries.

Last week I created a hash recipe using tofu in the pressure cooker for the first time. Totally worked.

Tofu and Pinto Bean Hash

by JL Fields @ JL goes Vegan


Ingredients (Serves 6)

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cup onion, diced
  • 1/4 cup peppers (I used yellow and orange), diced
  • 3 cloves garlic, finely diced
  • 1 14-ounce block extra-firm tofu, pressed, drained and cubed
  • 1 tablespoon sriracha (or other hot sauce)
  • 1 cup baby bella mushrooms, chopped into large pieces
  • 3 cups fingerling or small red potatoes, cubed
  • 1 cup vegetable broth
  • 3 ounces tomato paste
  • 1 15-ounce can pinto beans (I used no-salt added beans), rinsed and drained
  • 1 teaspoon iodized sea salt
  • 1/2 teaspoon ground black pepper


  1. Heat olive oil in an uncovered pressure cooker on medium-high heat.
  2. Saute onion, peppers and garlic for 3 – 5 minutes.
  3. Add tofu and sriracha and saute until the tofu has browned (about 7 minutes)
  4. Add mushrooms, potatoes, vegetable broth and tomato paste, stir well, and lock the pressure cooker lid in place.
  5. Bring to pressure.
  6. Cook at pressure for 6 minutes.
  7. Use the quick release method.
  8. Remove the pressure cooker lid, away from you.
  9. You should notice a fair amount of liquid – and that’s okay! Add the pinto beans (drained), salt and pepper to the uncovered pressure cooker.
  10. Bring the hash to a boil, then reduce heat to low and simmer (the pressure cooker is still uncovered!) until the liquid cooks up (about 4 minutes).
  11. Serve with hot sauce, if desired.
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This recipe is omnivore-approved!  My husband even ate leftovers for dinner one night.

Yesterday I was craving oatmeal. I had reheated my big batch of Pressure Cooker Oatmeal last week, though, so I wanted something different. Savory.  I also really didn’t care how quickly the breakfast cooked up, so I opted to use the rice cooker. See, I use the pressure cooker for speed and the rice cooker for ease: dump the ingredients, stir, press start, wait. eat.

Savory Oatmeal Porridge

by JL Fields @ JL goes Vegan


Ingredients (Serves 4)

  • 1 cup rolled oats (not instant)
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup almond slivers
  • 1/4 cup steel-cut oats
  • 1 tablespoon amaranth
  • 2 tablespoons nutritional yeast flakes (fortified with B-12)
  • 1 1/4 cup low-sodium vegetable broth
  • 1 1/4 cup unflavored flax milk (or other plant-based milk)
  • Herbamere, to taste (or salt, optional)


  1. Add all ingredients to the rice cooker.
  2. Use the porridge cycle. (If you are using a rice cooker without a porridge setting, a sensor will determine when the right amount of liquid has been absorbed and the cooker will turn off automatically when the oats are done.)
  3. Stir at 30 minutes and then keep an eye on it. I cooked mine for 40 minutes (before the rice cooker turned off).
  4. Garnish with pepitas and add Herbamere (or sea salt), to taste.
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I don’t think there are words to describe how much I loved this porridge. I implore you to try it. Then please come back and tell me what you think. I hope you love it as much as I do!

What plant-based creations have you been eating for breakfast?

  • I am loving savoury breakfasts, too, lately. My latest savoury oatmeal was with ponzu and flax. Don’t knock it til you try it! Love your versions, too. 🙂

    • JL

      I would never knock it, @janetthetastespace:disqus ! Sounds great to me!

  • I always have to take my breakfast to work with me, so it’s usually the same thing–overnight oats with almond milk, tahini or sunflower seed butter and either a fruit or a veggie (banana, pumpkin, etc.) It’s boring, but I love it and it works! However, I do enjoy weekends when I can switch things up a bit (and eat it fresh and warm.)

    • JL

      @twitter-334811425:disqus , same here, when I worked in an office. I took my hot breakfast in a thermos every morning because I just couldn’t stomach an early meal. This whole working from home thing allows me to have a more civilized “brunch” 😉

  • Pingback: TODAY: Neat Market (Vegan Shop-Up) in Denver + Vegan News You Can Use (12/16/12)()

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