MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Hash w/Tofu
Categories: Potatoes, Vegetables, Chilies, Herbs
Yield: 2 servings

1 Red bell pepper; in 1/2"
- pieces
1 md Red onion, a quarter thinly
- sliced, the rest cut into
- 1/2" pieces
1 Rosemary sprig (optional)
1/4 c Extra-virgin olive oil
Salt
16 oz Block extra-firm tofu; in
- 1/2" pieces, patted very
- dry
8 oz Sweet potato; in 1/2"
Pieces
2 tb Cornstarch
2 1/4 ts Chilli spice mix
1 tb Apple cider vinegar or lime
- juice

MMMMM-----------------------TO SERVE (OPT----------------------------
Fried or poached eggs
Cilantro
Parsley
Hot sauce
Cheddar
Feta
Ketchup

Arrange a rack in the bottom third of the oven, heat to
425 degrees 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 tablespoons
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,
cornstarch and 2 teaspoons chili powder and season
generously with about 2 teaspoons salt. Toss gently
until well coated, then add remaining 2 tablespoons 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 teaspoon chili powder and a
pinch of salt. Serve the hash topped with the pickled
onions and any additional toppings you like.

By: Ali Slagle

Yield: 2 to 3 servings

RECIPE FROM: https://cooking.nytimes.com

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