MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Hash With Tofu
 Categories: Vegetarian
      Yield: 2 Servings
 
      1    Red bell pepper; cut into
           -1/2" pieces
      1 md Red onion; a quarter thinly
           -sliced; the rest cut into
           -1/2" pieces
      1    Rosemary sprig; (optional)
    1/4 c  Extra-virgin olive oil
           Kosher salt
     14 oz Extra-firm tofu; up to 16
           -oz; cut into 1/2" pieces
           -and patted very dry
      8 oz Sweet potato (1 sm); cut
           -into 1/2" pieces
      2 tb Corn starch
  2 1/4 ts Chili powder
      1 tb Apple cider vinegar or lime
           -juice
           Eggs; fried or poached eggs
           -(optional)
           Cilantro (optional)
           Parsley (optional)
           Hot sauce (optional)
           Cheddar (optional)
           Feta (optional)
           Ketchup (optional)
 
  Preparation time: 15 minutes
  Cook time: 40 minutes
  Total time: 55 minutes
  
  Arrange a rack in the bottom third of the oven, heat to 425°F and
  line a sheet pan with parchment. In a medium bowl, toss the bell
  pepper, 1/2" pieces of red onion, and the rosemary, if using, with 2
  tb oil. 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, corn starch, and 2
  ts chili powder and season generously with about 2 ts salt. Toss
  gently until well coated, then add remaining 2 tb 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.
  
  Meanwhile, in a small bowl, toss the sliced onion with the vinegar,
  remaining 1/4 ts chili powder and a pinch of salt. Serve the hash
  topped with the pickled onions and any additional toppings you like.
  
  Recipe by Ali Slagle
  
  Recipe FROM: <https://cooking.nytimes.com/recipes/
  1024671-sweet-potato-hash-with-tofu>
 
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