Roasted Sweet Potato & Kale Breakfast Hash
User Reviews
4.9
Roasted Sweet Potato & Kale Breakfast Hash
Description
The Roasted Sweet Potato & Kale Breakfast Hash starts by pressing excess moisture from extra-firm tofu before crumbling it. Sweet potatoes are chopped with skin on and tossed with coconut oil, tandoori masala, coconut sugar, and seasoning, while red onions receive their own oil and spice coating. Both roast in the oven until the sweet potatoes are fork-tender and onions caramelized, providing a balance of sweetness and earthiness.
The crumbled tofu is seasoned with fresh parsley, turmeric, and remaining spices, forming a spiced scramble component. Kale is added to the roasted vegetables for color and texture, making the dish hearty and nutritious. Serving options include hummus for creaminess and hot sauce for heat, enhancing the flavors and making it an appealing and satisfying plant-based breakfast hash.
A suggested tandoori masala blend includes cumin, garlic powder, paprika, ginger, coriander, and cardamom for those who want to make their own. The recipe encourages using organic ingredients when possible to maintain quality.
Ingredients
SCRAMBLE
- 8 ounces extra-firm tofu (organic when possible)
- 2 small sweet potato or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible
- 2 Tbsp coconut oil divided, melted
- 3 1/4 tsp tandoori masala divided, spice
- 1 tsp coconut sugar
- 1/2 tsp sea salt divided
- 1/2 tsp black pepper divided
- 1 red onion (skin and tops removed // then sliced into wedges lengthwise // see photo)
- 2 Tbsp parsley plus more for serving, fresh
- 1/8 tsp Turmeric ground
- 1 large kale chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible, bundle
FOR SERVING optional
- hummus store bought or this recipe
- hot sauce (tapatio is my favorite!)
Instructions
- Preheat oven to 400 degrees F (204 C), and wrap tofu in a clean towel and set something heavy on top (such as a cast-iron skillet) to press out excess moisture.
- In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
- Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
- Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.
- While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces (see photo). Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside.
- Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1/2 Tbsp oil, tofu, and 1 tsp tandoori masala spice (amounts as original recipe is written // adjust if altering batch size). Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Then remove from skillet and set aside.
- Add remaining 1/2 Tbsp oil to the skillet and add kale (amounts as original recipe is written // adjust if altering batch size). Season with a healthy pinch each salt and pepper, 1 tsp tandoori masala spice blend, and toss to coat (amounts as original recipe is written // adjust if altering batch size). Sauté, stirring frequently, to brown and wilt the kale - about 3-4 minutes.
- Push kale to one side of the pan and add tofu back in to warm (see photo). Turn off heat but keep over burner.
- To serve, divide the kale between 2 (or 3 // amounts as original recipe is written // adjust if altering batch size)) serving plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with remaining chopped parsley and enjoy. For extra flavor, season with hot sauce and serve with a generous spoonful of hummus (optional).
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on a baking sheet in a 350-degree F (174 C) oven for 15-20 minutes or until warmed through.
Notes
- Press extra-firm tofu thoroughly before crumbling to improve texture.
- Roast sweet potatoes and onions until caramelized and tender, flipping midway for even cooking.
- Use the suggested DIY tandoori masala blend if store-bought is unavailable: cumin, garlic powder, paprika, ginger, coriander, and cardamom.
- Organic ingredients are recommended for best flavor but not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355 | 18% |
| Carbohydrates | 37.3g | 12% |
| Protein | 15.7g | 31% |
| Fat | 18.8g | 29% |
| Saturated Fat | 12.8g | 64% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 911mg | 38% |
| Fiber | 6.8g | 27% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
