Sweet Potato Hash With Tofu

By Ali Slagle

Published Nov. 6, 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(2,863)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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
Nutritional analysis per serving (3 servings)

408 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 788 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,863 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nancy J.

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!

Grace

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 GK

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

Erik in Sacramento

I found this to be way too much food for a single sheetpan. And 30 minutes at 425° far too long for the onions and peppers, which burned to a crisp — but perfect for the tofu and potatoes. Next time, I’ll roast the peppers and onions first, for like 15 minutes (20 max). Then the tofu and potatoes separately for 30 mins. IMHO all ingredients do not need to be piping hot when serving bc what really makes this dish shine is the addition of the pickled onion, chopped cilantro and a soft boiled egg. The amalgam of flavors and textures is superb. Next time I’ll at least double the pickled onions.

Sue W

I like this dish because it is so easy to throw together, made from cheap ingredients(very important these days), is very healthy, and it tastes quite good. I've made it three times, and am learning my favorite flavor profile as I go. I made it as written the first time, quite good, but for me it's even better with very different herbs and spices. This recipe likes to be tinkered with, so have at it! Enjoy.

Susan

An absolute keeper. The tofu didn't get crisp, but who cares? Delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.