Roasted winter vegetable hash with grilled tofu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2 large
Ingredients
  • ½ butternut squash (1 cup diced)
  • ½ yam (1 cup diced)
  • 1 large golden potato (1 cup diced)
  • ½ large red onion ( ½ cup diced)
  • ½ small green cabbage (1 cup diced)
  • 1 red bell pepper (3/4 cup diced)
  • 1 or 2 small jalapeños, diced (Optional - only include if you like a little heat)
  • 2 tsp fresh chopped thyme
  • 2 tsp fresh chopped rosemary
  • ½ tsp salt or more to taste
  • ½ tsp ground black pepper or more to taste
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces of organic extra-firm tofu, cut into small squares
  • Your favorite hot sauce for serving
Instructions
  1. Pre-heat oven to 425 degrees
  2. Remove the skin of the butternut squash, yam and potato.
  3. Cut all the vegetables into a ¼ inch dice and place in a large bowl.
  4. Add the olive oil, herbs, salt and pepper and stir to coat all the vegetables.
  5. Place the vegetables on a cookie sheet covered with parchment paper and place in the oven for 15 minutes.
  6. Meanwhile, grill the tofu on a pre-heated grill for 6-7 minutes on each side or toss with some organic corn starch and sauté in a medium sauté pan coated with a little olive oil over medium heat until browned. That will help make the tofu a little crispy.
  7. Remove the cookie sheet from the oven and gently stir the vegetables. Return to the oven for another 15-20 minutes or until the vegetables are cooked through and a little caramelized.
  8. Serve topped with grilled tofu and hot sauce.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veghash/