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Breakfast recipe · from the recipe book

Sweet Potato Hash Tofu Scramble with Cheddar

Crisp-edged sweet potato cubes and sweet red pepper tossed with cumin-spiced tofu crumbles, melty cheddar and fresh chives, with a slice of crunchy toast.

Sweet Potato Hash Tofu Scramble with Cheddar

Ingredients

  • 3 medium400 gSweet potatoescut into 1/2-inch cubes
  • 1¼ lb550 gFirm tofupressed and crumbled
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ cup chopped80 gRed oniondiced
  • 2 tbsp24 gCanola oil
  • ¼ cup60 gWater
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ¼ tsp1 gGround turmeric
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsgreen tops thinly sliced as chives
  • 4 slices128 gWhole-wheat bread4 slices

Steps

  1. Press the tofu between towels for 10 minutes, then crumble it. While it presses, cube the sweet potato, dice the red bell pepper and red onion, shred the cheddar and slice the green onion tops.
  2. In a small bowl, mix the cumin, chili powder, turmeric, salt and black pepper to make a spice mix.
  3. Heat half the canola oil in a large skillet over medium heat. Add the sweet potato and the water, cover and cook 6 minutes until nearly tender.
  4. Uncover, add the red onion and bell pepper and cook 5–6 minutes, stirring now and then, until the water is gone and the sweet potato is browned at the edges.
  5. Push the vegetables to one side, add the remaining half of the canola oil and the tofu, sprinkle the spice mix over the tofu and cook 5–6 minutes, stirring, until the tofu is golden in spots and hot throughout. Fold everything together.
  6. Remove from the heat, scatter the cheddar over the top and cover for 1 minute to melt.
  7. Meanwhile, toast the bread. Serve the scramble with one slice of toast per plate, sprinkled with the green onion.

Contains: Milk, Gluten, Soy. Some brands contain egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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