Mexican Breakfast Hash with Lime Crema

Butternut squash adds an unexpected but delicious earthy sweetness to this flavorful breakfast hash, which also features green bell pepper, jalapeño, corn, black beans and warming spices to evoke some favorite flavors of Mexican cuisine. The luscious Lime Crema uses silken tofu to achieve a drizzly, sour cream–like texture that perfectly complements the cooked veggies. Enjoy this breakfast hash on its own or spoon the delicious jumble into warm corn tortillas for a morning twist on tacos that will leave you satisfied and nourished. 

Tip: A package of prepared squash cubes shaves off prep time, but if you have a fresh whole butternut squash, you can halve, seed, peel, and cube it.

By Nancy Macklin, RDN,


  • ½ 12-oz. package extra-firm lite silken tofu
  • 1 tablespoon lime juice
  • ½ teaspoon lime zest
  • ¼ teaspoon garlic powder
  • 3 to 4 tablespoons unsweetened, unflavored plant-based milk
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 fresh jalapeño chile, chopped
  • 3 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1 12-oz. package chopped fresh butternut squash (3 cups)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 cups frozen corn
  • 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh cilantro
  • 8 6-inch corn tortillas, warmed


  • For Lime Crema, place the tofu, lime juice, lime zest, and garlic powder in a food processor. Cover and process until smooth, gradually adding 3 to 4 tablespoons of plant-based milk until crema is the consistency of sour cream. Refrigerate until ready to serve.
  • In an extra-large skillet cook onion, bell pepper, jalapeño, and garlic over medium 5 minutes, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth, the squash, chili powder, and cumin. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until squash is almost tender.
  • Stir in corn and black beans; cook 2 to 3 minutes or until hot. Season with salt and black pepper. Sprinkle with cilantro. Drizzle with Lime Crema and serve with tortillas.

Comments (23)

(5 from 10 votes)

Recipe Rating

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Amybeth Hurst

This recipe is on my list, thank you so much. I've been vegan for 10 years, but just now starting WFPB. And this is fantastic sounding.

Amy Adamson

Wow! This was amazing! I used roasted Yukon gold potatoes instead of squash. The potatoes make it so filling and satisfying. The sauce was incredible! I've never used tofu to make a cream sauce. I will keep this recipe in my meal rotation. Thank you!


Delicious thank you. I love silken tofu sour cream.


White beans or soaked cashews with extra water. Might be best to look up a vegan sour cream recipe that sounds good to you.


It was soo good!


Above the recipe description it has: "Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe". Click on print/save recipe and it will bring up an easy to print page.

Lee Ellman

If you make cashew cream as a regular part of your vegan life, as I do, use a couple of tablespoons or more, of it thinned with the lime juice etc. It makes excellent mock sour cream or crema. And honestly tastes better than even the creamiest silk tofu.


Everything about this recipe looked great except the tofu based lime crema. How do you make your cashew cream?? TIA

Amy Adamson

I disagree. Cashew cream is naturally sweet. In my opinion it is not a good substitute for sour cream. This tofu based sauce is the closest thing I've found to sour cream. But I try not to look at it as "sour cream". I like to look at it as a lime cream sauce. No sauce will ever be JUST like sour cream.


Please describe the texture of the terms “Extra-firm” . . “Lite silken” tofu - they sound totally opposite, an oxymoron! - and maybe in USA there is such a label. But in Australia and maybe other countries “extra firm” tofu is just that: very firm - whereas “lite silken” would be soft, like the expression “soft as silk”. So if one lives outside the USA I guess one can just try and choose the tofu that probably fits the recipe, ie. firm, or silken, or in between. Thx for delicious recipes and very encouraging amazing health information!!


Hi, silken tofu is different than the tofu to which you are referring. It is normally found in the asian food aisle and is NOT refrigerated. It comes in soft, firm, extra firm. Maybe this link will work for you? The only brand I have ever seen this product in is Mori-Nu.


What can you use to substitute the tofu?


Not a thing...

Amybeth Hurst

You can use a vegan cream cheese that is cashew based if you don't like soy products for whatever reason. You could also make a cashew crema, some folks have shared that recipe. The lime is important, in my humble opinion. Vegan yogurt also works, not sure if that's WF though.

deb Dethlefs piecora

I want to be able to print recipues


Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”. Click on print/save recipe and it will bring up an easy to print page.

Rob Berg

I’m surprised you put corn in this Mexican Breakfast Hash with lime Crema. I love corn but have been told corn does little for you and may do more harm than good. Is the corn just for the looks & taste?


I thought it was pretty bland as written. I needed to add a lot more spice and feel potato would have been better texture-wise than the squash.

Sue Hunt

A great dish . Very tasty !!

Veronica Jessup

Need to know serving amount and how many


Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”.


How long will the lime crema keep in he fridge?


You can also make an avacado lime crema that tastes just as amazing. Avacado Lime juice cilantro and some vegan sour cream or yogurt garlic salt

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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