Chipotle Tofu and Sweet Potato Skillet | Vegan, Easy, Main Dish

Chipotle Tofu and Sweet Potato Skillet

  • Author: Deborah Davis
  • Prep Time: 55 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 50 mins
  • Yield: 4 1x
  • Category: Entree, Main Dish, Breakfast
  • Method: Stove-Top
  • Cuisine: Vegan, Gluten-Free, Mexican-Inspired


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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. In a skillet, add the olive oil and heat for 1 minute over medium-high heat. Add the jalapeƱo, red onion, and corn. Saute for 3-5 minutes until onion is softened.
  4. Add the garlic and saute for 1 minute.
  5. Crumble the tofu into the pan and stir. Cook for 2 minutes.
  6. Add the spinach and saute, stirring occasionally until wilted.
  7. 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.
  8. Stir in the roasted potatoes and cook another 3-4 minutes. Add more salt and pepper to taste.
  9. To serve, sprinkle with fresh chopped cilantro and a dollop of salsa. I also like to drizzle with a bit of Cholula hot sauce.