Sweet Potato & Kale Breakfast Hash with Tofu Scramble and Avocado Crema

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 cup chopped kale
• 1/2 block firm tofu, crumbled
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 avocado
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: chili flakes for heat

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potato and onion and cook until softened, about 8 minutes.
3. Add minced garlic and cook for 1 minute more.
4. Add kale and cook until wilted, about 3 minutes.
5. In a separate bowl, mash the avocado with lime juice, cilantro, salt, and pepper to make the crema.
6. Add the crumbled tofu to the skillet and season with salt and pepper. Cook until lightly browned, about 5 minutes.
7. Serve the hash topped with the avocado crema and a sprinkle of chili flakes, if desired.