Sweet Potato Hash With Tofu

Name: Sweet Potato Hash With Tofu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 to 3 servings
Ingredients: 1 red bell pepper, cut into 1/2-inch pieces; 1 medium red onion, a quarter thinly sliced, the rest cut into 1/2-inch pieces; 1 rosemary sprig (optional); 1/4 cup extra-virgin olive oil; Kosher salt (such as Diamond Crystal); 1 (14- to 16-ounce) block extra-firm tofu, cut into 1/2-inch pieces and patted very dry; 8 ounces sweet potato (1 small), cut into 1/2-inch pieces; 2 tablespoons cornstarch; 2 1/4 teaspoons chili powder; 1 tablespoon apple cider vinegar or lime juice; Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)

By Ali Slagle

Published Nov. 7, 2023

Sweet Potato Hash With Tofu — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Rating: 5(1,858)
Notes: Read community notes

Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings.

Learn: How to Make a Sheet-Pan Dinner

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Ingredients

Yield:2 to 3 servings

1red bell pepper, cut into ½-inch pieces
1medium red onion, a quarter thinly sliced, the rest cut into ½-inch pieces
1rosemary sprig (optional)
¼cup extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
1(14- to 16-ounce) block extra-firm tofu, cut into ½-inch pieces and patted very dry
8ounces sweet potato (1 small), cut into ½-inch pieces
2tablespoons cornstarch
2¼teaspoons chili powder
1tablespoon apple cider vinegar or lime juice
Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
Arrange a rack in the bottom third of the oven, heat to 425 degrees and line a sheet pan with parchment. In a medium bowl, toss the bell pepper, ½-inch pieces of red onion and the rosemary, if using, with 2 tablespoons oil. Season with a pinch of salt, then arrange in a single layer on about one-quarter of the prepared sheet pan.
Step 2
In the same bowl, combine the tofu, sweet potato, cornstarch and 2 teaspoons chili powder and season generously with about 2 teaspoons salt. Toss gently until well coated, then add remaining 2 tablespoons oil and toss to coat. Arrange in a single layer next to the peppers and onion. Roast on the bottom rack until the vegetables are tender and the tofu is crisp underneath, 30 to 35 minutes.
Step 3
Meanwhile, in a small bowl, toss the sliced onion with the vinegar, remaining ¼ teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.

Ratings

5 out of 5

1,858 user ratings

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Cooking Notes

Nancy J.1 year ago

The meltingly tender onions and peppers, creamy potatoes, and crispy tofu were a perfect combination. Instead of using chili powder to toss with the tofu/potato mixture, I used a little more than a tablespoon of a blend that I keep handy for various dishes. It contains equal parts smoked paprika, ground cumin, garlic powder, mexican oregano, and ancho chile powder. We topped the hash with fried eggs and lots of cilantro and used a nice amount of cholola at the table. Yum!

Grace1 year ago

Wonderful meal. Start the pickled onions first and use a proper vinegar/water ratio (50/50; enough to fully cover all the onions) so they actually pickle. I've made this dish twice already.

Sally GK1 year ago

I stuck to the recipe and it turned out great. This will be a regular in our dinner line-up. It's easy to keep the ingredients on hand with the possible exception of the red pepper and green garnish. However, there's lots of room for variations. Love the crispy tofu. The recipe easily fed the 2 of us with leftovers. I'd be willing to make this for company. It's a beautiful dish as well; lots of color

N Of Seattle2 days ago

I have made this hash over and over again. It's quick and easy with easy-to-find ingredients. Delicious topped with a gently fried egg, or just as it is. Very easy to digest as well.

Laura Nak1 week ago

Yummy. Love the crispy tofu and veggies. I used a 16 oz sweet potato which seemed just right.

Brenda1 week ago

Made this with some cooked then frozen turkey breast instead of tofu but otherwise followed the recipe. Opted for cheddar vs feta. It was easy to put together and was a tasty and satisfying weekday meal.

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