1 Tbsp vegetable oil
1 cup finely chopped red onions
1 large chopped jalapeno, chopped
Freshly ground pepper
4 cup peeled roast sweet potatoes, cubed
2 Tbsp ketchup
4 tsp Worcestershire sauce
4 tsp chopped parsley
8 oz baked tofu, diced
Chopped scallions for garnish
Hot sauce, ketchup (for serving)
1. Heat oil in a non-stick skillet over medium-high heat. Add onions and jalapeno and season with salt. Cook until golden, about 5 minutes.
2. Add cubed potatoes, ketchup and Worcestershire sauce to the skillet. Season with salt, press mixture down into the skillet, reduce heat to medium, and cook until golden, about five to seven minutes.
3. While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.
4. Place hash on a plate, top with parsley. Serve with hot sauce and ketchup if desired.