Vegan Mondays: Sweet Potato (or Butternut Squash) Hash

This is a great, great recipe for a very simple and quick meal that's also high in protein, fiber, and satisfaction!  While it's fantastic for dinner, I also think it'd make a great breakfast dish.  Credit to the original: http://kblog.lunchboxbunch.com/2009/10/sweet-potato-tofu-hash-vegan-comfort.html

Tofu hash is basically a mimic of scrambled egg hash, so crumble your tofu about the size you would want your eggs to be.  Seasonings and vegetables can also be adjusted to your own tastes.

I roasted my squash to get it caramelized, but if you're in a rush, you can very simply just pop your cubed squash in a bowl in the microwave and cook it for 5 minutes in there.

Ingredients:

1 1/2 cups cubed butternut squash or sweet potato
1 T. olive oil
Dash of salt, pepper, ancho chili powder

1 T. olive oil (more as needed)
1 shallot, diced
1 yellow/red/orange bell pepper, diced
1 15-oz block of firm tofu, pressed, crumbled
1 bunch green onions, chopped
8 oz. shiitake mushrooms, sliced
2 T. coconut milk
2 t. cumin
1 t. turmeric
1 T. paprika
Dash of Hungarian paprika (optional, for heat)
1 t. salt
1/4 cup chopped parsley
1/2-1 t. liquid smoke (depending on how smoky you want it)
2-3 T. maple syrup

Instructions:

Cook your squash/potato by roasting in the oven at 425 degrees F (coated in the olive oil and spices) for 20-25 minutes, or in the microwave for about 5 minutes on high.

Heat up your oil in a large skillet (with a lid) over medium-high heat.  Toss in your shallot and bell pepper, sauteing until cooked through, about 5-6 minutes.

Add in your tofu, green onions, and mushrooms, and cook for 3-5 minutes, until the tofu is firming up.

Then add the coconut milk and spices/seasonings/liquids, stirring to coat, and allow to cook with the lid on for about 5 minutes (to let all the flavors mesh!).

Toss in your cooked squash/potato last, heat through, and serve!  I, of course, had to top mine with a healthy dash of Sriracha deliciousness.