A hearty, 10-ingredient breakfast hash with roasted sweet potatoes, red onion, kale,

and tandoori masala-spiced tofu! A protein- and fiber-packed plant-based meal.

Roasted Sweet Potato & Kale Breakfast Hash

Ingredients

SCRAMBLE

• 8 ounces extra-firm tofu (organic when possible)
• 2 small sweet potatoes (or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible)
• 2 Tbsp melted coconut oil (divided)
• 3 1/4 tsp tandoori masala spice (divided)
• 1 tsp coconut sugar
• 1/2 tsp each sea salt + black pepper (divided)
• 1 red onion (skin and tops removed // then sliced into wedges lengthwise // see photo)
• 2 Tbsp fresh parsley (plus more for serving)
• 1/8 tsp ground turmeric
• 1 large bundle kale (chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible)

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

*I buy my Tandoori Masala Spice blend at Whole Foods and it’s delicious (see a photo here)! If you can’t find it there, try this DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*Nutrition information is a rough estimate.

https://minimalistbaker.com/roasted-sweet-potato-kale-breakfast-hash/