Smoky Tofu & Sweet Potato Hash

Dice the sweet potato. Trim, halve, and thinly slice the onion. Trim and thinly slice the mini sweet peppers. Crumble the tofu. Halve the avocado, remove the pit, and thinly slice the flesh.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add diced 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 sliced onion, sliced peppers, and a pinch of salt and pepper. Cook until vegetables are browned, 5 to 8 minutes.

Heat 1 tbsp vegetable oil in another large skillet over medium-high heat. Add crumbled tofu, nutritional yeast, paprika, and a pinch of salt and pepper. Cook until golden brown, 5 to 8 minutes. Divide the sweet potato hash between plates and top with smoky tofu. Serve with sliced avocado.