Sweet Potato Hash With Tofu

Sweet Potato Hash With Tofu
Author
Katie Kambridge
Source of Recipe
New York Times Cooking, Ali Slagle
Serves/Makes/Yields
2 to 3 servings
Recipe Description

Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings.

 

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 (such as Diamond Crystal)

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

Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)

 

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.
 
Nutrition Information
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