Sweet Potato & Spinach Breakfast Hash with Fried Tofu and Avocado Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 1 cup fresh spinach
• 8 oz firm tofu, pressed and cubed
• 1 ripe avocado
• 1/4 cup water
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato with olive oil, salt, pepper, and smoked paprika. Roast for 20 minutes, or until tender and slightly browned.
2. While the sweet potato roasts, prepare the tofu. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes.
3. In a blender, combine avocado, water, lime juice, cumin, salt, and pepper. Blend until smooth to create the crema.
4. In the same skillet, add the red onion and cook until softened. Add the spinach and cook until wilted.
5. Combine the roasted sweet potato, spinach mixture, and tofu in the skillet. Season with salt and pepper.
6. Serve the hash topped with avocado crema.