Whip up this budget friendly chipotle tofu and sweet potato skillet for a simple weeknight meal or brunch entree with fruit.
- 2 small sweet potatoes
- 1 1/2 tablespoons olive oil (divided)
- 1/2 jalapeno (seeds removed), chopped
- 1/3 cup chopped red onion
- 1/2 cup frozen corn kernels
- 1 clove garlic, minced
- 14 ounce package firm tofu, drained
- 1 (6 oz.) bag baby spinach leaves
- 2 tablespoons nutritional yeast
- 1/3 cup salsa
- 2 tablespoons pureed chipotles in adobo sauce
- 1/8th teaspoon sea salt
- 1/8th teaspoon ground black pepper to taste
- To serve: chopped cilantro, salsa, hot sauce, sliced avocado
- Preheat the oven to 350 degrees.
- Chop sweet potatoes into 1/3″ pieces and spread into single layer on baking sheet. Drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle with salt and ground black pepper. Bake for 45-55 minutes or until potatoes are slightly browned and fork tender. Set aside.
- In a skillet, add the olive oil and heat for 1 minute over medium-high heat. Add the jalapeño, red onion, and corn. Saute for 3-5 minutes until onion is softened.
- Add the garlic and saute for 1 minute.
- Crumble the tofu into the pan and stir. Cook for 2 minutes.
- Add the spinach and saute, stirring occasionally until wilted.
- Stir in the nutritional yeas, salsa, pureed chipotle, salt, and pepper. Stir well and cook until moisture from salsa and tofu is cooked off, about 5-7 minutes.
- Stir in the roasted potatoes and cook another 3-4 minutes. Add more salt and pepper to taste.
- To serve, sprinkle with fresh chopped cilantro and a dollop of salsa. I also like to drizzle with a bit of Cholula hot sauce.