Sweet & Savory One-Pan Hash
with Paprika Aioli
Smoky paprika aioli balances maple-glazed tofu, kale, and sweet potatoes. For an easy weeknight dinner, and an even easier clean-up, this one-pan hash has it all.
Nutrition (per serving)
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INGREDIENTS
- 1 sweet potato, peeled and chopped
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 yellow onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1/2 tbsp dried thyme
- 1 tbsp maple syrup
- 2 oz baby kale
- 1/2 cup walnuts
- 1/4 cup vegan mayo
- 1 tbsp smoked paprika
- 1/2 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Toss sweet potato, tofu, onion, garlic, just ½ tbsp thyme, 1 tbsp olive oil, and a pinch of salt and pepper together on baking sheet. Roast until vegetables are browned and tender, 20 to 25 minutes, stirring halfway through. Add maple, kale, and walnuts, toss to coat, and roast until kale is wilted, 3 to 5 minutes.
Meanwhile, stir together mayo, paprika, just ½ tbsp vinegar, and a pinch of salt and pepper in small bowl.
Divide hash between plates and serve with paprika aioli. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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