Roasted Sweet Potato, Tofu, and Vegetable Hash
As life shifts and you’re cooking for fewer people, this Roasted Sweet Potatoes, Tofu, and Vegetable Hash is the perfect just enough kind of meal – simple, nourishing, and easy to scale without a week of leftovers. Packed with plant-based protein from tofu to support muscle maintenance, fiber-rich sweet potatoes for steady energy, and colorful vegetables loaded with antioxidants and fiber, this dish checks all the midlife nutrition boxes while still tasting cozy, slightly caramelized, and deeply satisfying. It’s a one-pan wonder that works for breakfast, lunch, or dinner, as we eat to feel strong, energized, and confident in our jeans. 🥔✨🥦
Equipment
- 2 sheet pans
Ingredients
- 1 head broccoli chopped
- 2 red peppers cored, chopped
- 1 red onion peeled, chopped
- 1 teaspoon rosemary dry
- 1/4 cup olive oil
- 2 sweet potatoes peeled, cubed
- 14 ounces tofu drained, cubed
- 2 tablespoons cornstarch
- 2 teaspoons chili powder
- 1/2 cup fresh cilantro chopped
Instructions
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- In a large bowl, toss chopped broccoli, peppers, and onion with 2 tablespoons olive oil. Scatter on a baking sheet.
- In the same bowl, add the peeled and chopped sweet potato and tofu cubes and toss with cornstarch, chili powder, and salt to taste. Add remaining olive oil and toss well. Add to the second baking sheet.
- Add both sheet pans to the oven in the lower racks. Roast for 15 minutes, then rotate the pan in the oven. Roast for an additional 15-20 minutes until vegetables and tofu are slightly browned.
- Season with salt and pepper to taste and top with cilantro before serving.
Notes
Optional: Drain tofu in a tofu press or under an iron skillet for 30 minutes before cubing, if you prefer a more dense tofu.
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