Sweet Potato Hash With Tofu
Notes
Sheet-pan roasted hash with crispy tofu, sweet potato, bell pepper, and red onion. Topped with quick-pickled onions for brightness and tang. Simple, satisfying, one-pan weeknight dinner.
Texture: Crispy tofu outside, tender vegetables, bright pickled onion topping.
- Tofu prep: Pat dry before cutting to ensure crispiness
- One pan: Keep bell pepper/onion separate from tofu/sweet potato on sheet to control browning
- Toppings: Avocado, cilantro, lime crema, hot sauce all work
- Vegetarian & vegan: Naturally plant-based
Recipe source: Ali Slagle, New York Times Cooking URL: https://cooking.nytimes.com/recipes/1024671-sweet-potato-hash-with-tofu Date added: 2026-04-23 Status: Ready to cook
Ingredients
Main Hash
| Item | Amount |
|---|---|
| Red bell pepper | 1, cut into ½-inch pieces |
| Red onion | 1 medium (¼ thinly sliced, rest cut into ½-inch pieces) |
| Rosemary sprig | 1 (optional) |
| Extra-virgin olive oil | ¼ cup (divided) |
| Kosher salt | 2 tsp + pinches |
| Extra-firm tofu | 1 block (14–16 oz), cut into ½-inch pieces, patted dry |
| Sweet potato | 8 oz (1 small), cut into ½-inch pieces |
| Cornstarch | 2 tbsp |
| Chili powder | 2 ¼ tsp (divided) |
Pickled Onion Topping
| Item | Amount |
|---|---|
| Sliced red onion | From above |
| Apple cider vinegar or lime juice | 1 tbsp |
| Chili powder | ¼ tsp |
| Salt | Pinch |
Instructions
Prep: Arrange oven rack to bottom third. Heat to 425°F. Line sheet pan with parchment.
Step 1 — Roast peppers & onion
In medium bowl, toss bell pepper, ½-inch red onion pieces, and rosemary (if using) with 2 tbsp oil. Season with pinch of salt. Arrange in single layer on about ¼ of prepared sheet pan.
Step 2 — Season & roast tofu + sweet potato
In same bowl, combine tofu, sweet potato, cornstarch, and 2 tsp chili powder. Season generously with ~2 tsp salt. Toss gently until well coated. Add remaining 2 tbsp oil and toss to coat. Arrange in single layer next to peppers and onion.
Roast on bottom rack until vegetables are tender and tofu is crisp underneath: 30–35 minutes.
Step 3 — Quick-pickled onion topping
Meanwhile, in small bowl, toss sliced onion with vinegar, remaining ¼ tsp chili powder, and pinch of salt.
Step 4 — Serve
Top hash with pickled onions and any additional toppings you like.
Nutrition (per serving, estimated)
- Calories: ~388
- Protein: 15g
- Fat: 25g
- Carbs: 28g
Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.