Sweet Potato & Apple Tofu-Hash
Sweet Potato & Apple Tofu-hash
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Yields: 1 bowl sweet potato hash. (& extra roasted fruit/veg for later)
Ingredients:
Mixed greens of choice (we’re using arugula, kale, mizuna, mustards)
1-2 tbsp roasted garlic dijon dressing (optional)
8oz. extra-firm tofu, drained and lightly crumbled
1 large or 2 small sweet potatoes, cut in cubes
1 apple (any variety), cut in cubes
1 tbsp olive oil
1/2 tsp sesame oil (optional)
1 tbsp apple cider vin
2 tbsp coconut amigos or tamari
1/4 cup onion, chopped
2 cloves garlic
1 1/2 tsp paprika
2 tsp brown sugar
salt & pepper to taste
toast or english muffin (optional)
Suggested Toppers:
Avocado
Cilantro
Sunflower seeds
Black sesame seeds
Micro onion
Pea shoots
(Add your favorites, or add all!)
DIRECTIONS:
Step 1
Preheat your oven to 425 degrees F and line your baking sheet with parchment paper or tin foil. In a medium bowl, combine the potato and apple with 1 tablespoon of the oil. Transfer the mixture to the baking sheet and add salt and pepper. Roast the potatoes and apples for 35 minutes, or until tender and crisping at the edges.
Step 2
When the potatoes and apples are just about finished, heat the remaining tablespoon oil in a large, deep skillet over medium heat. Add the tofu, smoked paprika, brown sugar, and coconut aminos or tamari, and sesame oil. Stir frequently, for 5-6 minutes. Add the onion and garlic. Continue to cook for 5 minutes, or until the onions are tender.
Step 3
When they're ready, fold in the 1/3 of the roasted potatoes and apples (save the rest for 2 subsequent meals). Add the vinegar. Stir everything well, then taste and add salt and pepper (black and/or cayenne, depending on how hot you want the hash to be) and additional vinegar as needed.
Step 4
Serve on a bed of greens dressed in roasted garlic dijon dressing with toast & your favorite toppers.
TIPS & SUGGESTIONS:
Need a recommendation for how to incorporate your quinoa? We love this recipe for homemade quinoa cakes by Green Kitchen Stories.
Read these tips on how-to drain your tofu.
Enjoy!
Photo, Food Styling, and Recipe by Renee Sandoval
