Sweet Potato and Vegetable Hash with Tofu

This savory and hearty Sweet Potato and Vegetable Hash is a fantastic breakfast or brunch option for Lola, packed with colorful vegetables and protein-rich tofu. It's a delicious way to start the day, made without any scrambled eggs or jalapeños, or other ingredients Lola dislikes.

Yields: 2 servings 

Prep time: 15 minutes 

Cook time: 25-30 minutes

Equipment:

• Large skillet (cast iron or heavy-bottomed non-stick preferred)

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

• Spatula (sturdy, for flipping)

• Medium bowl (optional, for tofu pressing)

• Fork

• Serving plates

Ingredients:

For the Hash:

• 1 tablespoon olive oil

• 1 medium sweet potato (about 12 ounces), peeled and diced into 1/2-inch cubes

• 1/2 medium yellow onion, diced

• 1 bell pepper (any color), diced

• 8 ounces firm or extra-firm tofu, pressed and crumbled (optional, for protein)

• 2 cloves garlic, minced

• 1/2 cup finely chopped green cabbage (optional, Lola likes cabbage)

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/4 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

• 2 tablespoons vegetable broth or water (for deglazing/steaming)

For Topping & Serving (Optional):

• 1/4 medium avocado, diced (Lola likes avocados)

• 2 tablespoons fresh cilantro, chopped

• 1 green onion (scallion), thinly sliced

• Sriracha, for serving (for Lola!)

• Fresh watercress (for garnish, Lola likes watercress)

Instructions:

Preparing the Ingredients:

Step 1.) Using a knife and cutting board, peel and dice the sweet potato into 1/2-inch cubes. Dice the yellow onion and bell pepper. Mince the garlic. If using, finely chop the green cabbage.

Step 2.) If pressing tofu, wrap the block in paper towels or a clean kitchen towel and place it on a plate. Place a heavy object (like a cookbook or a heavy pan) on top for 10-15 minutes to press out excess water. Then, crumble the pressed tofu into small pieces using your hands or a fork.

Cooking the Hash:

Step 3.) Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato. Cook, stirring with a spatula occasionally, for 8-10 minutes, or until the sweet potato cubes start to soften and get slightly browned.

Step 4.) Add the diced yellow onion, diced bell pepper, and crumbled tofu (if using) to the skillet. Cook, stirring with a spatula, for another 5-7 minutes, until the onion and bell pepper begin to soften.

Step 5.) Add the minced garlic and finely chopped green cabbage (if using) to the skillet. Stir in the smoked paprika, ground cumin, salt, and black pepper. Cook for 2-3 minutes more, stirring, until fragrant.

Step 6.) Pour in the 2 tablespoons of vegetable broth or water. Stir, then spread the hash into an even layer in the skillet. Cook without stirring for 3-5 minutes to allow the bottom to crisp up. You can optionally flip sections of the hash with your spatula and crisp them on another side.

Step 7.) Taste the hash using a fork or spoon and adjust seasonings as needed. Ensure the sweet potatoes are tender.

Serving:

Step 8.) Divide the hot hash between two serving plates.

Step 9.) Top with diced avocado, chopped fresh cilantro, and sliced green onion if desired. For Lola, offer sriracha on the side to add a spicy kick! Garnish with fresh watercress for an extra touch of freshness.

Tips for Success:

• Cut the sweet potato cubes into roughly the same size for even cooking.

• Don't overcrowd the skillet, as this can steam the vegetables instead of browning them. Cook in batches if necessary.

• For a more rustic texture, you can lightly mash some of the sweet potato cubes against the side of the skillet with your spatula while cooking.

• This hash is also great served alongside warm corn tortillas for a complete meal.