Description
This Roasted Sweet Potato & Kale Breakfast Hash combines caramelized sweet potatoes, red onions, sautéed kale, and a warmly spiced tofu scramble for a vibrant, hearty, plant-based breakfast or brunch.
Ingredients
- 8 ounces extra-firm tofu, pressed
- 2 small sweet potatoes (or 1 large), chopped into large bite-sized pieces, skin on
- 2 tablespoons coconut oil, melted (divided)
- 3 1/4 teaspoons tandoori masala spice (divided)
- 1 teaspoon coconut sugar
- 1/2 teaspoon sea salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 red onion, sliced into wedges
- 2 tablespoons fresh parsley, chopped (plus extra for serving)
- 1/8 teaspoon ground turmeric
- 1 large bundle kale (about 10 ounces), stems removed and leaves chopped
Instructions
- Preheat the oven to 400°F (204°C). Wrap the tofu in a clean towel and place a heavy object on top to press out excess moisture.
- In a mixing bowl, toss the sweet potatoes with 1/2 tablespoon coconut oil, 1 teaspoon tandoori masala, coconut sugar, and a pinch of salt and pepper.
- In another bowl, toss the red onion with 1/2 tablespoon coconut oil, 1/4 teaspoon tandoori masala, and a pinch of salt and pepper.
- Spread the sweet potatoes and onions on a baking sheet and roast for 25–35 minutes, flipping halfway through, until tender and caramelized.
- While roasting, crumble the pressed tofu. Season with parsley, turmeric, and a pinch of salt and pepper.
- When vegetables are nearly done, heat 1/2 tablespoon coconut oil in a large skillet over medium-high heat. Add tofu and 1 teaspoon tandoori masala. Sauté for 5 minutes, until lightly browned. Remove from skillet.
- Add remaining 1/2 tablespoon coconut oil to the skillet along with chopped kale. Season with salt, pepper, and 1 teaspoon tandoori masala. Sauté 3–4 minutes until wilted and slightly crisp.
- Push kale to one side and return tofu to the other side to warm through. Turn off heat but keep skillet on burner.
- To serve, divide kale among plates, top with sweet potatoes and onions, and finish with tofu scramble. Garnish with extra parsley.
Notes
- Use chickpeas instead of tofu for a soy-free version.
- Add other vegetables like bell peppers or mushrooms.
- Swap tandoori masala for curry powder or smoked paprika for variety.
- Top with hummus, tahini, or hot sauce for richness.
- Spinach can replace kale for a softer texture.
- Store in fridge for 2–3 days and reheat in skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Roasted, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
