Skip to main content
Smoky Tofu & Sweet Potato Hash with Avocado
4 Serving Breakfast

Smoky Tofu & Sweet Potato Hash

with Avocado

Tags: Gluten-Free, Nut-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
240
FAT
12g
CARBOHYDRATES
25g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 sweet potato
  2. 1 red onion
  3. 4 mini sweet peppers
  4. 14 oz organic extra firm tofu
  5. 1 avocado
  6. 2 tbsp nutritional yeast
  7. 2 tsp smoked paprika
  8. 2 tbsp vegetable oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: soy
Tools: 2 large nonstick skillets
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
240
FAT
12g
CARBOHYDRATES
25g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

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.

2
Cook the sweet potato

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.

3
Serve

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.