4 Serving
Breakfast
Smoky Tofu & Sweet Potato Hash
with Avocado
SERVINGS
PREP & COOK TIME
20 min
CALORIES
240
FAT
9g
CARBOHYDRATES
26g
PROTEIN
16g
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INGREDIENTS
- 1 sweet potato, diced
- 1 red onion, peeled and thinly sliced
- 4 mini sweet peppers, trimmed and thinly sliced
- 10 oz organic extra firm tofu, patted dry and crumbled
- 2 tbsp nutritional yeast
- 2 tsp smoked paprika
- 1 avocado, thinly sliced
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
20 min
CALORIES
240
FAT
9g
CARBOHYDRATES
26g
PROTEIN
16g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the sweet potato
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.
2
Serve
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.
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