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Smoky Tofu & Sweet Potato Hash with Avocado
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4 Serving Breakfast

Smoky Tofu & Sweet Potato Hash

with Avocado

Tags: Gluten-Free <600 Calories Nut-Free Chef's Choice Low Sodium Bone Health
Cook Time
4 Servings  |  20 min

Nutrition (per serving)

CALORIES
240
FAT
9g
CARBOHYDRATES
26g
PROTEIN
16g

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INGREDIENTS

  1. 1 sweet potato, diced
  2. 1 red onion, peeled and thinly sliced
  3. 4 mini sweet peppers, trimmed and thinly sliced
  4. 10 oz organic extra firm tofu, patted dry and crumbled
  5. 2 tbsp nutritional yeast
  6. 2 tsp smoked paprika
  7. 1 avocado, thinly sliced
  8. 2 tbsp vegetable oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet
Cook Time
4 Servings  |  20 min

Nutrition (per serving)

CALORIES
240
FAT
9g
CARBOHYDRATES
26g
PROTEIN
16g

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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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