Sweet Potato Breakfast Hash with Smoky Tofu
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Servings2
Ingredients
- 2 large sweet potatoes, peeled and shredded
- 2 tbsp of Dairy Free Becel Plant Butter, Unsalted
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 cup firm tofu, crumbled and pressed
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- ½ tsp of sea salt
- 2 tbsp nutritional yeast (optional)
- Vegan sour cream (optional, for serving)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 400°. Toss shredded sweet potatoes in 1 tablespoon of melted Dairy Free Becel Plant Butter, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
- Heat the remaining butter in a skillet over medium heat. Add crumbled tofu and nutritional yeast and cook for 5-7 minutes until golden and slightly crispy. Season with a pinch of salt and pepper, then remove from heat.
- In the same skillet, add diced onions, bell peppers, and garlic. Sauté for 5-6 minutes until the onions are translucent and the peppers are slightly charred. Season with a little more salt and pepper.
- Once the sweet potatoes are done, add them to the skillet with the sautéed veggies and cooked tofu. Toss everything together gently. Taste and adjust seasoning if needed.
