Sweet Potato & Tofu Hash
Serves
3
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
1 red bell pepper, chopped
1 red onion (¼ thinly sliced, remainder diced)
1 sprig rosemary
14 oz (400 g) block firm tofu, cubed
8 oz (225 g) sweet potato, cubed
2 tbsp cornstarch
2 ¼ tsp chili powder, divided
chopped parsley, to serve
Nutrition
(Per Serving)
Calories
333
Fats
21 g
Protein
15 g
Carbs
21 g
Instructions
- Preheat oven to 425°F (220°C). Line sheet pan with baking paper.
- Toss bell pepper, diced onion, and rosemary with 1 tablespoon olive oil and pinch of salt. Spread in single layer on a quarter of sheet pan.
- In same bowl, combine tofu, sweet potato, cornstarch, and 2 teaspoons chili powder. Season with 2 teaspoons salt and toss with another 2 tablespoons oil. Then arrange in single layer beside peppers.
- Roast for 30 to 35 minutes until vegetables are tender and tofu is crisp.
- In small bowl, combine sliced onion with 1 tablespoon apple cider vinegar, remaining ¼ teaspoon of chili powder, and pinch of salt. Serve with chopped parsley.