Roasted Sweet Potato and Kale Breakfast Hash

Start your day off right with this healthy and filling breakfast hash recipe. You can find extra firm GMO-free tofu at the Tuesday and Thursday markets for a great price! It will make cold January mornings feel much warmer!


  • 8 ounces (226 g) extra firm tofu (organic when possible) 2 small or 1 large sweet potato (150-200 g), chopped into large bites, skin on (organic when possible) 2 Tbsp (30 ml) melted coconut oil, divided 3 1/4 tsp tandoori masala spice, divided 1 tsp coconut sugar 1/2 tsp each sea salt + black pepper, divided 1 red onion, skin and tops removed, (110 g) then sliced into wedges lengthwise (see photo) 2 Tbsp fresh parsley, plus more for serving 1/8 tsp ground turmeric 1 large bundle kale, chopped, large stems removed (10 ounces or 283 g | organic when possible)


Preheat oven to 400 degrees F, and wrap tofu in a clean towel and set something heavy on top (such as a cast iron skillet) to press out excess moisture.

In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper. Toss to coat.

Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper. Toss to coat.

Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.

While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces (see photo). Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside.

Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1/2 Tbsp oil, tofu, and 1 tsp tandoori masala spice. Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Then remove from skillet and set aside.

Add remaining 1/2 Tbsp oil to the skillet and add kale. Season with a healthy pinch each salt and pepper, 1 tsp tandoori masala spice blend, and toss to coat. Sauté, stirring frequently, to brown and wilt the kale - about 3-4 minutes.

Push kale to one side of the pan and add tofu back in to warm (see photo). Turn off heat but keep over burner.

To serve, divide the kale between 2 (or 3) serving plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with remaining chopped parsley and enjoy. For extra flavor, season with hot sauce and serve with a generous spoonful of hummus (optional).

Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on a baking sheet in a 350 degree F oven for 15-20 minutes, or until warmed through.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.