Vegan Grøstl (Austrian Potato Hash)

This vegan version of Austrian potato hash will leave you feeling satisfied. Smoky and spicy flavors combine with tofu, potatoes, broccoli, and cherry tomatoes, and seeds.
Course entree
Cuisine Austrian, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Stephanie McKercher, RDN


  • 2 tablespoons grapeseed oil
  • 3 ½ cups quartered Dutch yellow baby potatoes (substitute with potato of choice)
  • 1 block extra firm tofu, drained and pressed
  • ½ cup diced white onion
  • 1 tablespoon smoked paprika
  • ½ teaspoon crushed red pepper
  • Salt and pepper
  • 2 cups chopped broccoli florets
  • 1 cup mini heirloom or cherry tomatoes
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • Nutritional yeast (optional)
  • Fresh parsley (optional)
  • Lemon wedges (optional)


  1. Heat oil in frypan with lid on stovetop over medium-high heat. Add potatoes, tofu, onion, paprika, crushed red pepper, salt, and pepper and stir until mixed. Cover and cook until onion is translucent, about 5 minutes.
  2. Add broccoli and tomatoes and cook until potatoes are fork tender, 10-12 additional minutes. Add seeds and remove from heat. Transfer to serving dish and enjoy!