By Ali Slagle
Published Nov. 7, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- 5(888)
- Notes
- Read community notes
Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. 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.
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Ingredients
Yield:2 to 3 servings
- 1red bell pepper, cut into ½-inch pieces
- 1medium red onion, a quarter thinly sliced, the rest cut into ½-inch pieces
- 1rosemary sprig (optional)
- ¼cup extra-virgin olive oil
- Kosher salt (such as Diamond Crystal)
- 1(14- to 16-ounce) block extra-firm tofu, cut into ½-inch pieces and patted very dry
- 8ounces sweet potato (1 small), cut into ½-inch pieces
- 2tablespoons cornstarch
- 2¼teaspoons chili powder
- 1tablespoon apple cider vinegar or lime juice
- Fried or poached eggs, cilantro, parsley, hot sauce, Cheddar, feta and/or ketchup, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
408 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 17 grams protein; 788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Arrange a rack in the bottom third of the oven, heat to 425 degrees and line a sheet pan with parchment. In a medium bowl, toss the bell pepper, ½-inch pieces of red onion and the rosemary, if using, with 2 tablespoons oil. Season with a pinch of salt, then arrange in a single layer on about one-quarter of the prepared sheet pan.
Step
2
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.
Step
3
Meanwhile, in a small bowl, toss the sliced onion with the vinegar, remaining ¼ teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.
Ratings
5
out of 5
888
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Cooking Notes
Nancy J.
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!
Grace
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.
Sally GK
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
Kim
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!
katie j
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.
Alyssa
Getting all the liquid out of the tofu is KEY for crispiness! The flavors in this dish are incredible.
Carolyn
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
Kristin H
I added butternut squash to the hash and it was delicious!
terry94705
I have a package of paneer. I wonder if that would be a sub for tofu?
SK19118
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.
Oh No Nancy
Needs to cook longer and use the biggest sheet pan you have. I substituted Moroccan spiced for the chili. It was delicious
Jack
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...
Robin
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.
Carolyn
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.
Kristie
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.
Megan
This recipe showed me there are so many possibilities with tofu - thank you Ali! I followed the other comments and added a few additional spices (cumin, onion powder and garlic powder) and spinach at the end to wilt, plus side of beans and many toppings! Personal favorite toppings are chipotle hot sauce and pico de gallo.
Laura
We love this recipe and make it weekly! I usually add an extra sweet potato and sometimes and can of black beans in the last 5 minutes and it turns out great every time! We usually eat it as tacos!
Marina
Amazing! We have a mixed family: I’m vegetarian and my husband and son are not. And they are not particularly happy with not cooking meat anymore. They both loved this dish. We ate this hash on tacos with cheese and guacamole.
Lea
Prepared mostly as directed. Added some kale wilted by hand in olive oil and salt to the onions and peppers in the last 15 minutes of cooking. Beautiful and tasty tossed together. Served with a side of rice and choice of toppings. I mixed in some classic hummus for a win. Five stars.
Great Texture
Used chili powder, garlic powder, cumin and paprika. Added a little more corn starch and mixed it in with everything together so the tofu came out nice and crispy too.
Yumarama
I used carrots and spring onions and made sour cream by adding water to cream cheese. So delicious!!!! A new whole family favorite but it's only enough for 3 meals.
Kate
I made this for the first time tonight and it was delicious!
Jeanne
Fantastic! Second time making this. Subbed butternut squash for the sweet potato this time… Works.
C
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!
karen
thought it was great and will make again... but will likely use less salt.
Caitlin
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.
momo_du k
I recommend adding some fresh chopped garlic to the onion and pepper mixture
Joyce
Nancy J’s spice blend is delicious — try it!
G. Smith
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.
NadinO
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!
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