Recipe Collab: Herbivorous Butcher Vegan Quinoa Breakfast Hash

In case you haven't noticed, we have a pretty major crush on The Herbivorous Butcher. We can't get enough of their delectable faux meats and vegan cheeses. For this scramble, we paired their world-famous Maple Sage Breakfast Sausage with our Toasted Quinoa, tofu, potatoes, kale, and a secret ingredient - black salt - which gives the tofu an "eggy" flavor. 



  • 1 1/2 cup diced potato (about 1-2 medium-sized potatoes)
  • 2 1/2 Tbsp avocado oil
  • 1/2 cup cooked I Heart Keenwah Toasted White Quinoa
  • a few leaves of fresh kale, chopped
  • 1 tomato, diced
  • 1 red onion, diced
  • 1/2 (14oz) block drained extra firm tofu, with water pressed out 
  • 1 tsp turmeric powder
  • 1 tsp black salt aka kala namak
  • seam salt and black pepper (to taste)
  • 1/2 (13oz) packet of Herbivorous Butcher Maple Sage Breakfast Sausage, diced


  1. Throw potatoes into cold water. Bring water to a boil, and boil for 5 minutes. Remove potato from water, allow cool and pat dry. (This par-boiling method is crucial to getting your potatoes crispy).
  2. In a frying pan, over medium flame, heat oil and add potatoes. Cook without touching for about 5 minutes.
  3. Give potatoes a nice shake to turn sides and cook undisturbed for another 5 minutes.
  4. Repeat for another 5 minutes. Potatoes should have super crispy exterior at this point.
  5. Bring heat down to medium. Add onion, pre-cooked quinoa, tomatoes and breakfast sausage. Cook for 5 minutes stirring intermittently.
  6. In a separate bowl, combine tofu, turmeric, black salt and pepper. Crumble tofu with a fork and gently incorporate turmeric until tofu turns yellow.
  7. Now add tofu and kale to frying pan. Cook for an additional 5 minutes.
  8. Add salt and pepper to taste, and serve.

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