Smoky Tofu & Sweet Potato Hash

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add sweet potato and cook until lightly browned, 3 to 4 minutes. Add ⅓ cup water, cover, and steam until sweet potato is fork-tender, 3 to 4 minutes. Add onion, mini sweet peppers, and a pinch of salt and pepper. Cook until vegetables are browned, another 5 to 8 minutes. Divide sweet potato hash between 4 plates and cover to keep warm. Wipe skillet clean.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add tofu, nutritional yeast, paprika, and a pinch of salt and pepper. Cook until golden brown, 5 to 8 minutes. Top hash with smoky tofu and avocado.