Sweet Potato Hash With Tofu Recipe (2024)

The meltingly tender onions and peppers, creamy potatoes, and crispy tofu were a perfect combination. Instead of using chili powder to toss with the tofu/potato mixture, I used a little more than a tablespoon of a blend that I keep handy for various dishes. It contains equal parts smoked paprika, ground cumin, garlic powder, mexican oregano, and ancho chile powder. We topped the hash with fried eggs and lots of cilantro and used a nice amount of cholola at the table. Yum!

Wonderful meal. Start the pickled onions first and use a proper vinegar/water ratio (50/50; enough to fully cover all the onions) so they actually pickle. I've made this dish twice already.

I stuck to the recipe and it turned out great. This will be a regular in our dinner line-up. It's easy to keep the ingredients on hand with the possible exception of the red pepper and green garnish. However, there's lots of room for variations. Love the crispy tofu. The recipe easily fed the 2 of us with leftovers. I'd be willing to make this for company. It's a beautiful dish as well; lots of color

This is a great weeknight meal with lots of possibilities of toppings (similar to a baked potato bar, but better). I cooked peppers/onions on a separate sheet and more of them. Tofu was crispy and tasty. I’d use a lot more seasonings, the sweet potato and tofu can take it. Leftovers in a burrito!

MMM this was so good! and easy! cooked as directed and added a can of drained and rinsed black beans with about 5 minutes left on the cook time. then topped with the pickled red onions, cilantro, vegan cheddar, and a coconut yogurt/cholula sauce! what a treat; can't wait to make it again.

Getting all the liquid out of the tofu is KEY for crispiness! The flavors in this dish are incredible.

Delicious and straightforward! Verges on being too salty, might reduce to 1 tsp when salting tofu. The recipe makes enough for two people; recommend doubling and splitting into two baking sheets

I added butternut squash to the hash and it was delicious!

I have a package of paneer. I wonder if that would be a sub for tofu?

OMG- yes!! Delicious and weeknight doable. This was a win in our house. Used one sheet pan, 2 small sweet potatoes, a mix of gochugaro, cumin and paprika. Served with forbidden rice, kimchi and an olive oil fried egg on top. Just delicious.

Needs to cook longer and use the biggest sheet pan you have. I substituted Moroccan spiced for the chili. It was delicious

simple, delicious, accessible cooking!! even my dad (known tofu hater) rubbernecked at it in the kitchen and wanted to try some. didn't have bell pepper so i omitted it, and then topped it with freshly diced tomato right as it came out. added baby kale and feta. would absolutely make again-- would be delicious with fried egg, avocado, and cilantro...

I had hoped it would be a main dish, but instead it was pretty dry. So my husband made his into a burrito and added salsa and greens. I added mine to lettuce and used green goddess dressing (vegan). I'm glad for the ease and nutritional value.

This is delicious. I did reduce the chili powder to 1 1/2 tsp but otherwise no changes. Dodoni Feta and chopped cilantro were added along with a fried egg. I would try using fresh lime juice for the onion when I make this again.

Swapped out poblano peppers for the bell peppers just because, and added more chili powder than was called for--maybe won't do that next time. Otherwise, made the recipe as written and served with an egg for dinner. We also added a dollop of sour cream to cool off some of that chili powder heat. We'll definitely make this again, and I'll be sharing it with our vegetarian friends.

When I looked at this on the sheet pan, I said to my husband, "This looks a little like something I would have made in graduate school"--meaning I expected to like it well enough but not want to add it to the rotation. Wrong!! The combination of flavors is delicious! We topped it with a runny fried egg apiece. Will probably eat the leftovers for lunch.

I used a higher ratio of bell pepper and used smoked chilli, very easy to prepare and taste good.

Delicious! Made as written and served on top of some baby spinach, poached egg on top. Will make this again.

Enjoying this!! Added 1/2 dozen large garlic cloves, chopped, with their own guzzle of olive oil to onion mixture before baking. Great flavor kick! Thank you. Will make again!

If using a spice mix or powdered chili blend that includes salt, take note before adding salt per the recipe. Mine came out good, but a little too salty for my taste. Next time I'll adjust accordingly. This was an excellent recipe and even my toddler was going nuts on it!

Very good. I followed the suggestion to prep the veggies early, and I made the pickled onions early. I should have paid more attention to Grace's suggestion and added some water to them. I put my block of tofu in the basket of salad spinner and let it drain for most of the day. The pan was a little crowded, but it turned out well. It was a fun change, and I will make it again.

Delicious and relatively simple to make. I doubled the recipe and baked on convection for half an hour at 400. We loved the lime juice pickled onions. Also served with poached eggs and sour cream.

Excellent! Made double of this for a dinner for four. I used the Trader Joe’s taco seasoning mix and it was delicious! The onions made a huge difference as well as our home made salsa. Will make this again.

Added 1 tsp chili powder, could use 2.

I both loved it, and it was too salty! I made one change using a spice blend similar to what was recommended by another cook (smoked paprika, cumin, oregano, chili powder, garlic powder) in place of the chili powder. It’s a great mix of ingredients and I could see trying a few different different variations. When I make it again, I will use half of the salt, peppers, onions, and sweet potatoes, and reduce the tofu.

made this for brunch and it was a hit! prepped the veggies and pickled the onions the night before and served with avocado and hot sauce on the side.

Easy, healthy, and tasty weeknight meal. I don't like bell peppers, so I used carrots instead. We didn't add a fried egg like suggested, and it was more than enough for two of us.

Had to try this, as it features two things I like: tofu and sweet potatoes. It turned out great and was delicious. I think I used a little too much salt. I eyeballed it this time but next time I’ll measure it. Also, I may switch half the chili powder for smoked paprika.I took it to work for lunch, and it makes a great veggie lunch. It could see it as a breakfast main with and egg and/or some cheese on top to round it out.

This is great, even for us non-tofu eaters. I upped the amount of sweet potato and topped it with the pickled onions, fried eggs, cilantro, and some sliced avocado on the side. It’s a keeper. I was intimidated by the amount of chili powder so did a 1/2 tsp each of paprika, cumin, and chili powder and then added some dried oregano.

With only one dried spice and one fresh herb (I used cilantro at the end and didn’t use rosemary) this recipe really brings out the flavors of ingredients. Creamy onions and tangy onions come together perfectly with the sweetness of the potato and peppers. I topped with cilantro, avocado and shredded cheddar. Will make again!