A hearty, breakfast hash with sweet potatoes, tofu, bell peppers, spinach, and seasonings. Filled with lots of protein and nutrients to start your day off with lots of energy!
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Servings: 4
Author: Shweta
Ingredients
For the Tofu:
114 ozpackage tofu,, cubed
1tablespoonnutritional yeast
1teaspoontaco seasoning
½teaspoonturmeric
½teaspoonsalt*
For the Hash:
1tablespoonextra virgin olive oil
1medium sweet potato,, diced
2clovesgarlic,, minced
1small red onion,, diced
1green bell pepper,, diced
2teaspoonstaco seasoning
2tablespoonstomato paste
salt, to taste
black pepper, to taste
1cupspinach,, chopped
juice of ½ lime
Instructions
To cook the Tofu:
Heat oil in a medium non-stick skillet. Add the tofu and cook for 5 minutes, rotating sides.
Add nutritional yeast, taco seasoning, and salt. Cook for another 5 minutes until slightly golden brown.
For the Hash:
To cook the sweet potatoes in the microwave, see notes.
To cook on the stove, heat oil in a medium non-stick skillet. Add the garlic, onion, bell pepper, and sweet potato. Cover with a lid and and cook for about 5 minutes until sweet potatoes are tender (not mushy). Stir occasionally. Add 2-3 tablespoons of water if the vegetables start sticking to your pan.
Add the tofu back into the skillet. Then add the tomato paste, taco seasoning, salt, and black pepper.
Add the chopped spinach at the end and cook for 1-2 minutes until just wilted.
Remove from heat and squeeze lime juice.
Sprinkle some cilantro and serve warm with avocados, sour cream, cheese, salsa, or wrap it in a tortilla!
Notes
*Adjust the salt amount depending on the salt content in your taco seasoning.To cook the sweet potatoes in the microwave, place diced potatoes in a microwave safe bowl and add enough water to immerse the potatoes. Cook for 2-3 minutes in the microwave. Pierce potato with a fork to see if cooked. You want them soft not mushy!