Easy sheet pan meal. Top it with pickled onions and other sorts of toppings (fried egg, poached egg, cilantro, hot sauce, feta, ketchup, sour cream, ...).
First enjoyed with Chris.
| Ingredients | Step |
|---|---|
| Set racks at 1/3 and 2/3, and preheat oven to 425 degrees. Line 2 sheet pans with parchment. | |
| 2 red onions | Thinly slice half of one onion. Chop the other onion and a half into ½-inch pieces |
| thinly sliced onions 2 T. apple cider vinegar or lime juice ½ t. chili powder salt |
Toss onions with vinegar in small bowl to make a quick pickle. |
| 2 blocks extra-firm tofu, dried and cubed 16 oz. sweet potato (likely 2-3), cubed 4 T. cornstarch 2 t. chili powder salt (3 t?) |
Toss gently until well-coated. Then add more oil (2-4 T?) and toss to coat. Spread in a single layer across 1.5 sheet pans. |
| 2 red bell pepper at ½-inch dice red onion at ½-inch dice 2 rosemary sprigs 4 T olive oil |
Toss. Season with pinch of salt. Spread next to sweet potatoes and tofu. Roast on top rack until vegetables are tender and the tofu is crisp, about 30-35 minutes. |
| 2 cans black beans, rinsed (1 c. from dry) | Stir everything from sheet pans with the beans into a final hash dish. Serve with pickled onions. |
Source: Ali Slagle (NYT Cooking)