Sweet Potato and Tofu Breakfast Hash
- 30 min
- β β¬2.63
- 2 servings
- Easy
firm tofu, bell pepper, and sweet potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
Prepare
Peel sweet potatoes and cut into 1 cm cubes
Peel sweet potatoes and cut into 1 cm cubes; Wash bell pepper, remove the stem and seeds, and cut into 1 cm pieces Peel onion, halve and finely dice.
Cook
Pat tofu dry and crumble it into small
Pat tofu dry and crumble it into small, uneven pieces.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry sweet potatoes, tofu, bell pepper, and onion for 12β15 minutes, until piping hot and browned on several sides.
Add smoked paprika and cook for 1β2 minutes more
Add smoked paprika and cook for 1β2 minutes more, until the vegetables are tender.
Finish
Finish combining sweet potatoes
Finish combining sweet potatoes, tofu, bell pepper, onion, rapeseed oil, and smoked paprika, divide evenly between the serving plates or bowls, and serve immediately.
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