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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

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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. 14 oz organic extra firm tofu, drained, patted dry, and crumbled
  5. 2 tbsp nutritional yeast
  6. 2 tsp smoked paprika
  7. 1 avocado, thinly sliced (pit removed)
  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


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INSTRUCTIONS

1
Cook the sweet potato

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, peppers, and a pinch of salt and pepper. Cook until vegetables are browned, another 5 to 8 minutes.

2
Serve

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.

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