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.

Fantastic! Second time making this. Subbed butternut squash for the sweet potato this time… Works.

This was better than the sum of its parts! Threw some eggs onto the sheet pan for the last few minutes of cooking. We skipped the pickled onions but added lime at end as well as sour cream, cilantro, green onions. So delightful to eat, especially with tortilla chips!

thought it was great and will make again... but will likely use less salt.

Simple but delicious! I skipped pickling the onion (mostly out of laziness) and added the whole onion instead. I used avocado oil and put the onion and peppers on one pan and the tofu and sweet potato on another. I used closer to 1.5 tbsp oil per sheet and 1.5 tsp of chili powder and salt for the sweet potato and tofu. At the end I added feta, cilantro and a squeeze of lime.

I recommend adding some fresh chopped garlic to the onion and pepper mixture

Nancy J’s spice blend is delicious — try it!

This was great, and was also just enough for dinner for two hungry people, so next time I’ll double it and use two pans. I had a green pepper as opposed to red one, which of course is more bitter, but we enjoyed the flavor and color contrast with the sweet potato. Loved how the tofu turned out. The quick pickled onions plus plenty of hot sauce at the table made it complete.

Would never have dreamed of combining sweet potatoes and tofu - doesn't sound good one bit. But THANKS to the 5 stars reviewers gave and the positive comments, I went for it. A keeper! Using firm (not extra-) tofu allowed it to break up when mixed with the potatoes and spices. These smaller, uneven pieces made it more palatable for this not-huge fan of tofu. I used ancho chile powder, some smoked paprika and coriander. Didn't have a bell pepper, but roasted pieces of fennel instead. Fab!

This is a superb recipe, one for which I carefully followed the directions. The fried egg on top along with scallions made this particularly tasty. Thank you for a healthy dish that I will make often.

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.