Smoky tofu with sweet potato hash
205 cals, 10p, 13c, 12f (per meal)
1/3 cup(s) (79mL)
2 tbsp (30mL)
2 tsp (5g)
2 tbsp (8g)
1 small (70g)
1 sweetpotato, 5" long (210g)
14 oz (397g)
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.