Sweet Potato Breakfast Hash with Tofu Scramble
A hearty vegan breakfast hash featuring sweet potatoes, bell peppers, and a savory tofu scramble for a satisfying start to your morning.
20 min
Prep
50 min
Cook
4
Serves
320
Calories
Macros · per serving
16g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 2 sweet potato
- 400 gram extra firm tofu
- 1 bell pepper
- 1 onion
- 2 clove garlic
- 100 gram spinach leaves
- 1 teaspoon turmeric
- salt — to taste
- black pepper — to taste
- 2 tablespoon olive oil
- 2 tablespoon nutritional yeast
- 1 teaspoon red chili flakes
- 1 tablespoon lemon juice
Instructions
- 1
Preheat oven to 200°C (392°F).
- 2
Peel and cube the sweet potatoes. Toss them with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet.
- 3
Roast sweet potatoes for 30-35 minutes or until tender and slightly crispy on the edges, stirring halfway through.
- 4
While sweet potatoes are roasting, dice the onion and bell pepper. Mince the garlic.
- 5
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, sautéing until softened, about 5-7 minutes.
- 6
Crumble the tofu into the skillet, add turmeric, nutritional yeast, red chili flakes, salt, and pepper. Stir well to combine and cook for another 5 minutes.
- 7
Add spinach leaves and stir until wilted, about 2 minutes. Add lemon juice, mix well, and remove from heat.
- 8
Combine roasted sweet potatoes with the tofu scramble in the skillet. Serve immediately.
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