Smoky Tofu & Sweet Potato Hash

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook until lightly browned, 3 to 4 minutes. Add ⅓ cup water, cover skillet with a lid, 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.

Heat 1 tbsp vegetable oil in another large 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. Divide the sweet potato hash between plates and top with smoky tofu. Serve with avocado.