Sweet Potato Hash With Tofu

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!

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.

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

This is a great weeknight meal with lots of possibilities of toppings (similar to a baked potato bar, but better). I cooked peppers/onions on a separate sheet and more of them. Tofu was crispy and tasty. I’d use a lot more seasonings, the sweet potato and tofu can take it. Leftovers in a burrito!

MMM this was so good! and easy! cooked as directed and added a can of drained and rinsed black beans with about 5 minutes left on the cook time. then topped with the pickled red onions, cilantro, vegan cheddar, and a coconut yogurt/cholula sauce! what a treat; can't wait to make it again.

Getting all the liquid out of the tofu is KEY for crispiness! The flavors in this dish are incredible.

Delicious and straightforward! Verges on being too salty, might reduce to 1 tsp when salting tofu. The recipe makes enough for two people; recommend doubling and splitting into two baking sheets

I added butternut squash to the hash and it was delicious!

I have a package of paneer. I wonder if that would be a sub for tofu?

OMG- yes!! Delicious and weeknight doable. This was a win in our house. Used one sheet pan, 2 small sweet potatoes, a mix of gochugaro, cumin and paprika. Served with forbidden rice, kimchi and an olive oil fried egg on top. Just delicious.

Needs to cook longer and use the biggest sheet pan you have. I substituted Moroccan spiced for the chili. It was delicious

simple, delicious, accessible cooking!! even my dad (known tofu hater) rubbernecked at it in the kitchen and wanted to try some. didn't have bell pepper so i omitted it, and then topped it with freshly diced tomato right as it came out. added baby kale and feta. would absolutely make again-- would be delicious with fried egg, avocado, and cilantro...

I had hoped it would be a main dish, but instead it was pretty dry. So my husband made his into a burrito and added salsa and greens. I added mine to lettuce and used green goddess dressing (vegan). I'm glad for the ease and nutritional value.

This is delicious. I did reduce the chili powder to 1 1/2 tsp but otherwise no changes. Dodoni Feta and chopped cilantro were added along with a fried egg. I would try using fresh lime juice for the onion when I make this again.

Swapped out poblano peppers for the bell peppers just because, and added more chili powder than was called for--maybe won't do that next time. Otherwise, made the recipe as written and served with an egg for dinner. We also added a dollop of sour cream to cool off some of that chili powder heat. We'll definitely make this again, and I'll be sharing it with our vegetarian friends.