Spicy Korean-Inspired Tofu & Sweet Potato Hash

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup chopped spinach
• 1/2 cup chopped cabbage
• 1/4 cup chopped green onions
• 2 tbsp Korean gochujang paste (check for allergen-free ingredients)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tbsp sesame oil, salt, and pepper. Roast for 20 minutes, or until tender and slightly caramelized.
2. While sweet potato roasts, heat remaining sesame oil in a large skillet over medium-high heat.
3. Add tofu and cook, stirring occasionally, until lightly browned, about 5-7 minutes.
4. Stir in gochujang paste and rice vinegar. Cook for 1 minute, until tofu is well coated.
5. Add spinach and cabbage to the skillet and cook until wilted, about 2 minutes.
6. Combine roasted sweet potato and tofu mixture in the skillet. Stir to combine.
7. Garnish with green onions and sesame seeds. Serve immediately.