Sweet Potato Hash With Tofu
Published Nov. 7, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1red bell pepper, cut into ½-inch pieces
- 1medium red onion, a quarter thinly sliced, the rest cut into ½-inch pieces
- 1rosemary sprig (optional)
- ¼cup extra-virgin olive oil
- Kosher salt (such as Diamond Crystal)
- 1(14- to 16-ounce) block extra-firm tofu, cut into ½-inch pieces and patted very dry
- 8ounces sweet potato (1 small), cut into ½-inch pieces
- 2tablespoons cornstarch
- 2¼teaspoons chili powder
- 1tablespoon apple cider vinegar or lime juice
- Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)
Nutritional analysis per serving (3 servings)
408 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the bottom third of the oven, heat to 425 degrees and line a sheet pan with parchment. In a medium bowl, toss the bell pepper, ½-inch pieces of red onion and the rosemary, if using, with 2 tablespoons oil. Season with a pinch of salt, then arrange in a single layer on about one-quarter of the prepared sheet pan.
- Step 2
In the same bowl, combine the tofu, sweet potato, cornstarch and 2 teaspoons chili powder and season generously with about 2 teaspoons salt. Toss gently until well coated, then add remaining 2 tablespoons oil and toss to coat. Arrange in a single layer next to the peppers and onion. Roast on the bottom rack until the vegetables are tender and the tofu is crisp underneath, 30 to 35 minutes.
- Step 3
Meanwhile, in a small bowl, toss the sliced onion with the vinegar, remaining ¼ teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.
Private Notes
Comments
The meltingly tender onions and peppers, creamy potatoes, and crispy tofu were a perfect combination. Instead of using chili powder to toss with the tofu/potato mixture, I used a little more than a tablespoon of a blend that I keep handy for various dishes. It contains equal parts smoked paprika, ground cumin, garlic powder, mexican oregano, and ancho chile powder. We topped the hash with fried eggs and lots of cilantro and used a nice amount of cholola at the table. Yum!
Wonderful meal. Start the pickled onions first and use a proper vinegar/water ratio (50/50; enough to fully cover all the onions) so they actually pickle. I've made this dish twice already.
I stuck to the recipe and it turned out great. This will be a regular in our dinner line-up. It's easy to keep the ingredients on hand with the possible exception of the red pepper and green garnish. However, there's lots of room for variations. Love the crispy tofu. The recipe easily fed the 2 of us with leftovers. I'd be willing to make this for company. It's a beautiful dish as well; lots of color
This. Is. Good. (and feels so healthy!!). I used firm tofu, which I pressed for an hour. To have a little more control over the "doneness" of the elements, I roasted the onions/peppers in one pan and the tofu/potatoes in another pan and then combined everything after it was done.
Made exactly as written and it was phenomenal. We’re vegan and regular tofu eaters so I wasn’t expecting anything special. But the flavors come together so well and the pickled onions complemented all of it. YUM.
I know there must be a logical reason but why put the pan on the bottom rack?