Based on Ali Slagle’s Sweet Potato Hash With Tofu from NYT Cooking:
When I first made Ali Slagle’s Sweet Potato Hash With Tofu, I loved how simple and hands-off it was—everything roasted beautifully on one pan. Over time, I found myself adapting the recipe to fit my style. I swapped in crispy chickpeas, skipped the cornstarch, and finished it off with a few of my favorite toppings: feta, cilantro, and a dollop of yogurt. This version keeps the heart of Ali’s recipe intact—bold chili flavor, roasted veggies, and a balance of textures—while adding my personal touch (chickpeas on everything).
If you love the sound of this recipe, I highly recommend checking out the original version on NYT Cooking, and Ali has a great Substack that I subscribe to, too, called 40 Ingredients Forever.
Feel free to skip the rosemary — we just have about ten bushes so I add it into everything I can! You can make the toppings your own too, which Ali also suggests — I often add shredded cheddar, black beans instead of chickpeas, and cholula! I make this recipe all the time – Char calls it “Taco Bell” because I think it reminds him of the cheesy fiesta potatoes. And when you’re prepping the veggies, try to cut everything into about the same size so it roasts evenly – about 1” pieces.
Ingredients
- 1 red bell pepper, cut into 1” ish slices
- 1 medium red onion, divided: three-quarters chopped into 1” ish pieces, the rest thinly sliced
- 1 small sprig of rosemary (optional)
- ¼ cup olive oil, divided
- Kosher salt, to taste
- 1 block firm or extra-firm tofu, cut into small cubes and thoroughly patted dry (can also press for a little bit)
- 1 small or medium sweet potato, peeled and cut into 1” ish cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2½ teaspoons chili powder, divided
- 1 tablespoon apple cider vinegar or lime juice
- Feta cheese, crumbled, for serving
- Fresh cilantro, chopped, for serving
- Whole milk Greek yogurt, for serving
Instructions
1. Prepare the bell pepper and onion:
Preheat your oven to 425°F. Line a large sheet pan with parchment paper. Toss the bell pepper, chopped onion, and rosemary (if using) with 1 tablespoon olive oil and a pinch of salt. Spread them out on one side of the pan.
2. Prepare the tofu and sweet potato:
In a medium bowl, combine the tofu and sweet potato. Drizzle with 1 tablespoon olive oil, sprinkle with 2 teaspoons chili powder, and season with a generous pinch of salt. Toss to coat, then spread the mixture on the sheet pan next to the vegetables, in one layer as much as possible. Roast the vegetables and tofu for 20 minutes.
3. Add the chickpeas:
Meanwhile, toss the chickpeas with 1 tablespoon olive oil and a pinch of salt. After 20 minutes, add the chickpeas to the sheet pan on top of the other veggies. Roast for another 10–15 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
4. Pickle the onions:
While everything roasts, toss the thinly sliced onion with the vinegar, remaining ½ teaspoon chili powder, and a small pinch of salt. Let it sit for at least 10 minutes.
5. Assemble and serve:
When the hash is ready, remove the pan from the oven. Top the roasted mixture with the pickled onions, feta, cilantro, and a dollop of Greek yogurt. Serve warm and enjoy!
cooking with leeks 