Tofu and Sweet Potato Breakfast Hash

Ingredients

• 8 oz extra-firm tofu
• 1 small sweet potato
• 1 medium red bell pepper
• 1/2 small red onion
• 2 cups baby spinach
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1.5 tbsp nutritional yeast
• 1/2 tsp garlic powder

Instructions

1. Dice the sweet potato into 1 cm cubes. Heat the oil in a large nonstick skillet over medium-high and cook the sweet potato, covered, 8 minutes, stirring once, until nearly tender.
2. Add the diced pepper and onion and cook 4 minutes until softened and starting to char at the edges.
3. Crumble in the tofu and add the smoked paprika, garlic powder, nutritional yeast and a good pinch of salt. Cook 4-5 minutes, pressing the hash flat and flipping in sections, until the tofu and potato take on crisp golden edges.
4. Fold in the spinach and cook 1 minute until just wilted. Taste, adjust salt, and serve hot.

Nutrition (per serving)

Calories

400

Protein

20 g

Fat

16 g

Carbs

44 g