Sweet Potato & Spinach Breakfast Hash with Tofu Scramble & Avocado Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 1 cup fresh spinach
• 1 block (14 oz) firm tofu, pressed and crumbled
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1 avocado
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon olive oil and salt. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
2. While sweet potato roasts, prepare the tofu scramble. Heat a non-stick skillet over medium heat. Crumble the pressed tofu into the skillet. Add nutritional yeast, turmeric, pepper, and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until lightly browned and heated through.
3. In a small bowl, mash the avocado with lime juice, cilantro, and salt to create the avocado crema.
4. Once the sweet potato is roasted, add the spinach to the baking sheet and cook for the last 2-3 minutes, until wilted.
5. To serve, divide the sweet potato and spinach hash among plates. Top with the tofu scramble and a dollop of avocado crema.