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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