What are your fall rituals?
I also try and make it a point to visit our local farmers markets before they close up shop for winter (boo).
This fall, I’ve been going to the farmers market most Saturdays with friends, snatching up whatever looks good, and then heading home and roasting it in the oven and calling it ‘brunch.’
My favorite roasted vegetables are sweet potatoes and red onion. They get all tender and caramelized and sweet and I could eat them all day every day with nothing but hummus and hot sauce. (Weird, I know. Stop judging me.)
This recipe is inspired by that vegetable combination, with the addition of kale (hooray!) and masala-spiced scrambled tofu.
Tofu scrambles used to elude me, with their complicated seasonings and methods, but now I think they’re so easy I could make them in my sleep!
Simply crumble and season your tofu with a mix of smoky, spicy, and salty seasonings. My go-to spice blend has been the tandoori masala mix from Whole Foods. It’s absolutely perfect for roasting vegetables of any kind, and especially for amplifying the flavor of tofu scrambles.
If you can’t find it, worry not! I included a DIY blend in the notes.
This recipe is simple, requiring 10 ingredients (give or take a spice). And it all happens quickly (about 45 minutes) since you prep your tofu and kale while the vegetables are roasting away.
This tofu scramble is my new favorite! It’s:
Loaded with vegetables
& Super satisfying
This would make the perfect lazy weekend breakfast or brunch. If you aren’t into tofu, sub crispy chickpeas! Or, if you’re super lazy (like I am), just serve this with a generous spoonful of hummus and call it a meal. It doesn’t get simpler than that.
If you try this hash, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Roasted Sweet Potato & Kale Breakfast Hash
- 8 ounces extra-firm tofu (organic when possible)
- 2 small sweet potatoes (or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible)
- 2 Tbsp melted coconut oil (divided)
- 3 1/4 tsp tandoori masala spice (divided)
- 1 tsp coconut sugar
- 1/2 tsp each sea salt + black pepper (divided)
- 1 red onion (skin and tops removed // then sliced into wedges lengthwise // see photo)
- 2 Tbsp fresh parsley (plus more for serving)
- 1/8 tsp ground turmeric
- 1 large bundle kale (chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible)
Preheat oven to 400 degrees F (204 C), and wrap tofu in a clean towel and set something heavy on top (such as a cast-iron skillet) to press out excess moisture.
In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.
While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces (see photo). Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside.
Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1/2 Tbsp oil, tofu, and 1 tsp tandoori masala spice (amounts as original recipe is written // adjust if altering batch size). Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Then remove from skillet and set aside.
Add remaining 1/2 Tbsp oil to the skillet and add kale (amounts as original recipe is written // adjust if altering batch size). Season with a healthy pinch each salt and pepper, 1 tsp tandoori masala spice blend, and toss to coat (amounts as original recipe is written // adjust if altering batch size). Sauté, stirring frequently, to brown and wilt the kale - about 3-4 minutes.
Push kale to one side of the pan and add tofu back in to warm (see photo). Turn off heat but keep over burner.
To serve, divide the kale between 2 (or 3 // amounts as original recipe is written // adjust if altering batch size)) serving plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with remaining chopped parsley and enjoy. For extra flavor, season with hot sauce and serve with a generous spoonful of hummus (optional).
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on a baking sheet in a 350-degree F (174 C) oven for 15-20 minutes or until warmed through.
*I buy my Tandoori Masala Spice blend at Whole Foods and it’s delicious (see a photo here)! If you can’t find it there, try this DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 2)
- Calories: 355
- Fat: 18.8g
- Saturated fat: 12.8g
- Sodium: 911mg
- Carbohydrates: 37.3g
- Fiber: 6.8g
- Sugar: 9g
- Protein: 15.7g