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Title: Sweet Potato Hash With Tofu
Categories: Vegetarian
Yield: 2 Servings

1 Red bell pepper;
- cut into 1/2" pieces
1 md Red onion;
- 1/4th thinly sliced,
- the rest diced 1/2"
1 Rosemary sprig (optional)
1/4 c Extra-virgin olive oil
Kosher salt
14 oz Extra-firm tofu;
- up to 16 oz, diced 1/2",
- patted very dry
8 oz Sweet potato (1 sm);
- diced 1/2"
2 tb Corn starch
2 1/4 ts Chili powder
1 tb Apple cider vinegar or
- lime juice
Eggs; fried or poached
- (optional)
Cilantro (optional)
Parsley (optional)
Hot sauce (optional)
Cheddar (optional)
Feta (optional)
Ketchup (optional)

Preparation time: 15 minutes
Cook time: 40 minutes

Arrange a rack in the bottom third of the oven, heat to 425?F and
line a sheet pan with parchment. In a medium bowl, toss the bell
pepper, 1/2" pieces of red onion, and the rosemary, if using, with
2 tb oil. Season with a pinch of salt, then arrange in a single
layer on about one-quarter of the prepared sheet pan.

In the same bowl, combine the tofu, sweet potato, corn starch, and
2 ts chili powder and season generously with about 2 ts salt. Toss
gently until well coated, then add remaining 2 tb oil and toss to
coat. Arrange in a single layer next to the peppers and onion.
Roast on the bottom rack until the vegetables are tender and the
tofu is crisp underneath, 30 to 35 minutes.

Meanwhile, in a small bowl, toss the sliced onion with the vinegar,
remaining 1/4 ts chili powder and a pinch of salt. Serve the hash
topped with the pickled onions and any additional toppings you
like.

Recipe by Ali Slagle

Recipe FROM: <https://cooking.nytimes.com/recipes/
1024671-sweet-potato-hash-with-tofu>

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