Save to Pinterest A vibrant, smoky-sweet hash featuring crispy tofu, tender sweet potatoes, and colorful vegetables, finished with a tangy BBQ sauce—perfect for a hearty brunch or a satisfying dinner.
I enjoy making this hash on weekends because the combination of smoky tofu and sweet potatoes always delights my family.
Ingredients
- Tofu: 400 g (14 oz) extra-firm tofu, pressed and cubed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, Freshly ground black pepper, to taste
- Vegetables: 2 medium sweet potatoes (about 500 g), peeled and diced, 1 red bell pepper, diced, 1 small red onion, diced, 2 cloves garlic, minced, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, Salt and pepper, to taste
- Sauce & Finish: 80 ml (1/3 cup) BBQ sauce (ensure vegan and gluten-free if needed), 2 tbsp chopped fresh cilantro (optional), 2 spring onions, sliced (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Toss the pressed, cubed tofu with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
- Step 3:
- On a separate baking sheet, toss the diced sweet potatoes with 1 tbsp olive oil, cumin, chili powder, salt, and pepper. Spread out in an even layer.
- Step 4:
- Roast both tofu and sweet potatoes in the oven for 20–25 minutes, flipping halfway through, until tofu is golden and sweet potatoes are tender and caramelized.
- Step 5:
- Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add red onion and bell pepper; sauté for 4–5 minutes until softened. Add minced garlic and cook another minute.
- Step 6:
- Add the roasted sweet potatoes and tofu to the skillet. Pour the BBQ sauce over, gently tossing everything together. Cook for 2–3 minutes, just until everything is heated through and coated in sauce.
- Step 7:
- Taste and adjust seasoning. Remove from heat and sprinkle with cilantro and spring onions, if using.
- Step 8:
- Serve hot, as is or with toasted bread or a green salad.
Save to Pinterest Making this hash has become a cherished weekend tradition that brings everyone to the table with smiles.
Notes
Add black beans or corn for extra protein and texture. Use chipotle BBQ sauce for a spicier kick. For crispier tofu, air-fry or pan-sear instead of roasting.
Required Tools
Baking sheets, parchment paper, large skillet, chefs knife, cutting board, spatula
Allergen Information
Contains soy (tofu). Ensure BBQ sauce is gluten-free and vegan if required. Always check ingredient labels for hidden allergens.
Save to Pinterest This BBQ tofu and sweet potato hash is a delicious way to enjoy a nutritious plant-based meal any day of the week.
Common Recipe Questions
- → How can I get tofu crispy in this dish?
Pressing tofu to remove excess moisture and roasting it with olive oil and spices at 200°C helps achieve a crispy texture. For extra crispiness, air-frying or pan-searing are effective alternatives.
- → What spices enhance the sweet potatoes here?
Ground cumin and chili powder bring warmth and depth, complementing the natural sweetness of the potatoes and adding a subtle kick to the hash.
- → Can this dish be customized for extra protein?
Yes, adding black beans or corn introduces more protein and texture, enriching the overall flavor experience without overpowering the existing ingredients.
- → What type of BBQ sauce works best for this meal?
A smoky, slightly sweet BBQ sauce that’s vegan and gluten-free pairs well, ensuring the rich tangy flavor melds smoothly with the tofu and vegetables.
- → Is this dish suitable for gluten-free and vegan diets?
Absolutely. Using gluten-free BBQ sauce and plant-based ingredients like tofu and vegetables keeps the dish both vegan and gluten-free friendly.