Sweet Potato and Tofu Hash

I don’t plan on being one of those blogs that writes a manifesto before giving you the recipe, because you don’t care about why I love this recipe and I don’t have much to say about it.

I will say, though, that it is delicious and super easy. I threw all these ingredients together one night when I didn’t have enough groceries for any one recipe but had a few of my favorite ingredients just laying around. I have played around with the recipe since then and have refined it to what you will find below. I am sure it’ll change more over time, and I encourage you to put your own spin on it and get creative!

This recipe is also super nutritious. It is protein-packed with the tofu (a meat substitute), black beans, and chickpeas. The sweet potatoes offer carbs, and the various vegetables add color to this dish! It is also a vegatarian dish!

Anyways, here’s the recipe!

Sweet Potato and Tofu Hash

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hr 10 min

Serves: 2-4


  • 2 sweet potatoes
  • 1 block extra firm tofu
  • One can black beans
  • One can sweet corn
  • One can chickpeas
  • 1 medium sweet onion
  • Olive oil
  • Cinnamon (to taste)
  • ¼ cup brown sugar
  • Cumin (to taste)
  • Garlic powder (to taste)
  • Salt and pepper (to taste)


  • Begin by pressing your extra firm tofu for at least 30 minutes before cooking. If you do not have a tofu press, line a baking sheet with a lot of paper towels or a towel, place the tofu on the towels, top with more towels and a baking sheet, and place something heavy on top to press the tofu.
  • When you are ready to start cooking, peel your sweet potatoes and dice them into bite-sized pieces. The smaller you dice them, the quicker they will cook.
  • Throw diced sweet potatoes into a bowl and add olive oil to coat. Toss sweet potatoes in cinnamon and brown sugar.
  • Spread evenly on a baking sheet or in a baking dish and cook at 425 degrees Fahrenheit for between 25-35 minutes, until tender. The brown sugar will slightly caramelize, so be careful scooping the sweet potatoes off the tray to avoid crushing them.
  • While potatoes are cooking, cut the tofu into bite size chunks. Heat a skillet to medium with a little oil (although cooking with a non-stick pan with no oil will be the best option for crispiness). Add the tofu pieces and cook, flipping occasionally to ensure browning on all sides.
  • Add cumin, garlic powder, salt and pepper to taste. I prefer to add more cumin than anything else, but these ingredients can be completely tailored to your preferences.
  • Heat a large skillet or wok on medium-low heat with a little oil and a little butter. Dice the onion and throw into the skillet to cook. When onions start to turn golden and a bit transparent, begin preparing the black beans, corn, and chickpeas. Drain and wash the black beans, drain the chickpeas and the corn, and toss into the skillet with the onions.
  • Add cumin, garlic powder, salt and pepper.
  • Continue to cook in the skillet until the black beans and chickpeas are cooked.
  • When the tofu is browned and crispy on all sides, add to the large skillet/wok.
  • Once the sweet potatoes are cooked, add them to the skillet with all the other ingredients. Mix everything to incorporate all flavors.
  • Serve warm.

Like I said, this recipe is always different when I cook it. Sometimes I have half of a pepper in my fridge that I want to use, so I throw it into the skillet (like I did this time). Sometimes I don’t add the corn, and other times I add quinoa.

Regardless of how I prepare this recipe, I always want to go back for seconds, which isn’t typical of me! In fact, when I cook this dish with my boyfriend, we often fight over who gets the last little bit!

Even better, this dish is great reheated too, so I love to make it as a meal prep dish for throughout the week.

I encourage you to try this recipe, and to then change it. Make it your own. You want to add meat? Go for it! You hate onions and would rather incorporate Brussels sprouts? Great idea! Be creative and make substitutions and additions. This is my favorite part of cooking. It is a creative outlet to express your taste and to make something that is perfectly tailored to you.

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