Sweet ?N? Spicy Breakfast Hash with Tofu

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This yummy comfort food recipe comes from the cookbook Cook Yourself Thin: Skinny Meals You Can Make in Minutes. If you roast your potatoes in advance, it really just takes minutes to prepare.  When I put links to cookbooks at Amazon.com, I am in no way promoting the purchase of the book, rather you can get free recipes from the book on their website!  Get free recipes from the cookbook by clicking here (click on the book on Amazon, a big book will appear click on the arrows to flip through the book) and their TV show here.

RECIPE:

In a nonstick skillet over medium heat, add 1 tbsp vegetable oil, 1 cup chopped red onion, 1 large jalapeno chopped; season with  salt and pepper; cook until golden.
Add 4 cups peeled, roasted sweet potatoes cut into 1-inch cubes, 2 tbsp ketchup, 4 tbsp vegetarian/vegan Worcestershire sauce; press mixture into skillet and cook till golden ( 5 to 7 minutes).
When potatoes are done, gently add 8 oz. of diced baked tofu; season with chopped parsley.

Serve with chopped scallions, hot sauce, ketchup.  I used vegan sour cream.

Enjoy this one!  It’s really good.

4 servings.  Weight Watcher Plus Points value: 8*

*This is a hearty entree-size portion for sure.  If using as a side dish, you could double the servings to 8 for a points value of 4.

VeganSweet Potato