Sweet Potato Hash
WITH CRISPY TOFU
*Yield: 2 to 3 servings*
Ingredients:
– 1 red bell pepper, cut into ½-inch pieces
– 1 medium red onion, a quarter thinly sliced, the rest cut into ½-inch pieces
– 1 rosemary sprig (optional)
– ¼ cup extra-virgin olive oil
– Kosher salt
– 1 (14- to 16-ounce) block extra-firm tofu, cut into ½-inch pieces and patted very dry
– 8 ounces sweet potato (1 small), cut into ½-inch pieces
– 2 tablespoons cornstarch
– 2¼ teaspoons chili powder
– 1 tablespoon apple cider vinegar or lime juice
– Optional toppings: Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup
Preparation:
1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Toss bell pepper, ½-inch onion pieces, and rosemary with 2 tablespoons oil. Season with salt and arrange on ¼ of the sheet pan.
3. Mix tofu, sweet potato, cornstarch, and 2 teaspoons chili powder. Add remaining oil, toss, and arrange next to vegetables.
4. Roast for 30-35 minutes until vegetables are tender and tofu is crisp.
5. Meanwhile, pickle sliced onion with vinegar and remaining chili powder.
6. Serve hash topped with pickled onions and your choice of toppings.
