Saturday, March 3, 2018

Smoky Sweet Potato Hash With Tofu

A delicious dish to serve at breakfast, lunch, snack, or dinner! Wonderful served with/over spinach or arugula salad, cooked greens, or grains.

The colorful mini peppers may be used instead of  bell pepper; any type of sweet or regular potatoes may be used.

Drain the tofu well and wrap in paper towels to remove as much of the water as possible for best results.

6 Servings


1 block Tofu drained well and diced in 1/2" cubes
1 pinch crushed Red Pepper
1 Tbsp + 1 tsp  Oil, divided
3 Large Sweet Potatoes, cut in 1/2" cubes (5 cups)
1 large Red Onion, diced (1 1/2 cups)
1 large Red Bell Pepper, diced (1 1/2 cups)
1/2 tsp Turmeric
1 tsp Smoked Paprika
5 Sprigs fresh Thyme
Salt and freshly ground Pepper to taste
1/4 - 1/2 tsp ground Red Pepper (cayenne) - optional

Optional for serving
Sriracha sauce
Hot Sauce


In a large skillet heat 1 Tbsp of the oil with the crushed red pepper over medium heat; when the pepper is slightly browned carefully add the tofu with a pinch of salt and pepper and cook until lightly browned on all sides. A well seasoned cast iron or a non-stick skillet works well. Remove to a bowl and set aside.

Heat the 1 tsp of oil in the same skillet and add onions and sweet potatoes; cook covered stirring as needed until veggies are just tender - about 10 minutes or so.

Stir in the rest of the ingredients and the tofu and cook covered for about 5-7 minutes or all the veggies are tender. Sprinkle a tablespoon or two of water as needed if the veggies dry out.

Serve hot; pass Sriracha or your favorite hot sauce. Enjoy!!

No comments: