Smokey Sweet Potato Hash with Crispy Tofu Skillet
Sweet Potato Hash
A vibrant, protein-packed breakfast skillet featuring roasted sweet potatoes, crispy tofu, and bold smokey spices.
This Sweet Potato Hash with Tofu is the ultimate plant-based power breakfast that doesn't compromise on flavor. I love how the natural sweetness of the potatoes plays against the smokey paprika and the satisfying crunch of pan-seared tofu. It’s a vibrant, colorful dish that feels like a warm hug in a bowl, perfect for those mornings when you need a little extra fuel to get through the day.
What really takes this skillet to the next level is the texture. We press the tofu to ensure it gets that beautiful golden crust, which provides a lovely contrast to the tender, caramelized sweet potato chunks. Tossed with bell peppers and onions, it's a versatile meal that works just as well for a quick 'breakfast-for-dinner' situation as it does for a leisurely Sunday brunch with friends.
Nutrition (per serving)
Directions
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1
Pat the pressed tofu dry and cut it into 1/2-inch cubes. Season with a pinch of salt and pepper.
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2
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10-12 minutes until tender and browned.
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3
Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the tofu cubes and cook for 5-6 minutes, turning until golden brown on all sides.
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4
Add the red onion and bell pepper to the skillet. Sauté with the potatoes and tofu for another 5 minutes until the vegetables are softened.
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5
Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
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6
Add the chopped kale to the pan and toss gently. Cook for 2-3 minutes until the kale is wilted and bright green.
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7
Season the hash with additional salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro or a dash of hot sauce.
Ingredients
- Extra-firm tofu, drained and pressed:14 oz
- Sweet potatoes, peeled and diced:2 pieces
- Olive oil:3 tbsp
- Red bell pepper, diced:1 piece
- Red onion, finely chopped:½ cup
- Garlic, minced:2 cloves
- Smoked paprika:1 tsp
- Ground cumin:½ tsp
- Fresh kale, stems removed and chopped:2 cups
- Salt and black pepper:1 tsp
Tips & Notes
- For the crispiest tofu, make sure to press it for at least 15 minutes before cooking to remove excess moisture.
- Dice your sweet potatoes into small, uniform cubes (about 1/2 inch) to ensure they cook through evenly and quickly.
- If the potatoes are browning too fast before they are tender, add a splash of water to the pan and cover it with a lid for 2 minutes to steam them.
