Meal Details
1. Smoky tofu with sweet potato hash
310 cals, 15p, 19c, 17f (per meal)
1/2 cup(s) (118mL)
3 tbsp (45mL)
3 tsp (7g)
3 tbsp (11g)
1 1/2 small (105g)
1 1/2 sweetpotato, 5" long (315g)
1 1/3 lbs (595g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat only half of the oil in a skillet over medium heat. Add cubed sweet potato and cook until lightly browned, about 4-5 minutes.
2
Add water and cover to steam until sweet potatoes are easily pierced with a fork, 3-5 minutes.
3
Add in sliced onion and some salt and pepper. Cook until onions have softened, about 6-8 minutes. Transfer hash to a plate and wipe skillet clean.
4
Heat remaining oil to a skillet over medium heat and crumble tofu into the skillet. Stir in nutritional yeast, smoked paprika, and some salt and pepper. Cook until tofu starts to become a little crispy.
5
Plate tofu with sweet potato hash and serve.
