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Smokey Tofu Scramble Hash

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One of the most common might be corned beef and potato hash , but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings. Log in or sign up to save this recipe. Include recipe photo. Arrange a rack in the bottom third of the oven, heat to degrees and line a sheet pan with parchment. 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. Serve the hash topped with the pickled onions and any additional toppings you like. Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked. The meltingly tender onions and peppers, creamy potatoes, and crispy tofu were a perfect combination. 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. Wonderful meal. 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. Tofu was crispy and tasty. Leftovers in a burrito! MMM this was so good! 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. 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. Here are my mods: - use two pans, one for peppers and onions on middle rack, the other for tofu and sweet potatoes on lowest rack - strip rosemary leaves off stems and mix in - two sweet potatoes, peeled - use lime juice in onions, and pickle for a couple hours if possible - dry tofu for a couple hours if possible on paper towels - serve with feta 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. Needs to cook longer and use the biggest sheet pan you have. I substituted Moroccan spiced for the chili. It was delicious. This is delicious. 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. This has the makings of something potentially delicious, but I used the amount of salt the recipe called for, which rendered the meal basically inedible. I bought my veggies and onions cut already so this was a really easy dish. About 45 minutes on Used parchment paper on the bottom so easy clean up. Basically I just chopped up what I had in the crisper, roasted it, roasted tofu and served with either rice or quinoa pasta dealers choice. Great basic format for an anything goes recipe. First go around was eggplant, zucchini, grape tomatoes, onions, garlic, mushrooms, potatoes and mixed peppers. Just use whatever. It will work. So simple and tasty. Substituted shallot for red onion. Topped with Mexican blend shredded cheese. I had two small sweet potatoes that needed to be used, so I threw both in. Glad I did! There were no leftovers. Weeknight approved! Made this with rosemary-infused olive oil instead of using a sprig of rosemary, and skipped the pickled onions. Definitely will repeat as it was excellent. I love tofu and sweet potatoes, so I had to try this recipe and was not disappointed. The textures and flavors are all great together. The directions didn't call for it, but I pressed the tofu for about 30 minutes, and I think it made the tofu just the right combination of crispy and chewy. The pickled onions on top added a nice note of tartness to each bite. I'll make it again and it'll be a regular rotation in the lunches I take to work. No red pepper so used yellow. Just as colorful and delish. This was tasty! I took a cue from Nancy J. It does eat dry, so the first day I added some herbed cashew cream that I had on hand. The second day I made a simple yogurt sauce with garlic, lemon, salt and pepper to eat the hash with. Healthy and delicious! I agree that many substitute veggies and spices can work here. That's why it's such a winner. Thanks, NYT Cooking, for another great meatless recipe! Spices added: ras-el-hanout, baharat plus aleppo pepper. Vegetables added: eggplant, thinly sliced jalapeno pepper. Really simple, straightforward dish. Took the advise of some of the commentors and used two sheet pans, tofu was perfect as were the sweet potatoes. Pickled onions added the right bit to the dish. It was very good and cooked perfectly in 30 minutes on the bottom rack in the oven, the tofu was nice and crispy. I used the chili powder but added smoked paprika and garlic powder for more flavor. This was very good! Better than I thought it would be. The only change was added chard tossed w olive oil in the last 15 min of roasting. I added about 10 minutes to the total roasting time as I like food crispy. I'm excited to have this for lunch at work tomorrow and will definitely make it again. Save Log in or sign up to save this recipe. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Print Options. Ingredients Yield: 2 to 3 servings. Add ingredients to Grocery List. Powered by. Preparation Step 1. Similar Recipes. Your rating. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. Private Notes Leave a Private Note on this recipe and see it here. Add Note. Public Private. All Notes Private. Is this helpful? It's a beautiful dish as well; lots of color Is this helpful? The recipe makes enough for two people; recommend doubling and splitting into two baking sheets Is this helpful? I added butternut squash to the hash and it was delicious! Here are my mods: - use two pans, one for peppers and onions on middle rack, the other for tofu and sweet potatoes on lowest rack - strip rosemary leaves off stems and mix in - two sweet potatoes, peeled - use lime juice in onions, and pickle for a couple hours if possible - dry tofu for a couple hours if possible on paper towels - serve with feta and cilantro Is this helpful? I have a package of paneer. I wonder if that would be a sub for tofu? It was delicious Is this helpful? Wonder how this would work with paneer. Probably pretty well. Halloumi would be an interesting option, too. Would use less chili powder next time. I'm excited to have this for lunch at work tomorrow and will definitely make it again Is this helpful? More From Sheet-Pan Dinners. Save to Recipe Box Log in or sign up to save this recipe. Easy Paprika Chicken and Potatoes Yasmin Fahr ratings with an average rating of 5 out of 5 stars 1, Roasted Squash and Spinach Salad Yasmin Fahr 28 ratings with an average rating of 5 out of 5 stars Trending on Cooking. 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