Breakfast recipe · from the recipe book

Tofu, Sweet Potato and Kale Breakfast Bake

Name: Tofu, Sweet Potato and Kale Breakfast Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Firm tofu, pressed and crumbled; 1¼ cups (150 g) Shelled edamame, frozen, thawed; 3 medium (400 g) Sweet potatoes, peeled and cut into 1/2-inch cubes; 5¾ cups chopped (120 g) Kale, stems removed, chopped; 1 medium (110 g) Red onion, diced; 1 medium (120 g) Red bell pepper, diced; 3 cloves (9 g) Garlic, minced; 2 tbsp (27 g) Olive oil; 2 containers (6 oz, 340 g) Plain Greek yogurt, nonfat; 2 large (100 g) Eggs; ¾ tsp (2 g) Ground turmeric; 1¼ tsp (3 g) Paprika (sweet or smoked), smoked; 1 tsp (2 g) Ground cumin; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; ⅓ cup grated (40 g) Grated Parmesan; 2 medium (30 g) Green onions, thinly sliced

Golden crumbled tofu, tender roasted sweet potato and kale bound in a tangy turmeric-yogurt sauce under a crisp Parmesan crust.

Oven
1 hr 15 min · 30 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb560 gFirm tofupressed and crumbled
1¼ cups150 gShelled edamame, frozenthawed
3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
5¾ cups chopped120 gKalestems removed, chopped
1 medium110 gRed oniondiced
1 medium120 gRed bell pepperdiced
3 cloves9 gGarlicminced
2 tbsp27 gOlive oil
2 containers (6 oz)340 gPlain Greek yogurt, nonfat
2 large100 gEggs
¾ tsp2 gGround turmeric
1¼ tsp3 gPaprika (sweet or smoked)smoked
1 tsp2 gGround cumin
¾ tsp4 gSalt
½ tsp1 gBlack pepper
⅓ cup grated40 gGrated Parmesan
2 medium30 gGreen onionsthinly sliced

Steps

Preheat the oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish with a little of one-third of the olive oil.
Toss the sweet potato with the rest of that first third of the olive oil and spread on a sheet pan; roast 15 minutes until just tender. Lower the oven to 375°F (190°C).
Meanwhile, heat another third of the olive oil in a large skillet over medium heat; cook the red onion and bell pepper 5 minutes until soft, then add the garlic for 30 seconds.
Add the remaining third of the olive oil and the crumbled tofu to the skillet with the turmeric, paprika, cumin, half the salt and the black pepper; cook 5 minutes until lightly golden.
Stir the kale and edamame into the skillet and cook 2 minutes until the kale wilts. Fold in the roasted sweet potato and spread everything in the baking dish.
Make the yogurt sauce: whisk the Greek yogurt, egg and the remaining half of the salt until smooth. Pour it evenly over the vegetables and tofu.
Sprinkle the Parmesan over the top and bake 30 to 35 minutes, until set and golden and the center reaches 160°F (71°C).
Rest 5 minutes, scatter the green onion over the top and serve.

Contains: Milk, Egg, Soy.

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

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