Cuban Breakfast Hash with Chorizo and Sweet Potato

Ingredients

• 1 pound Chorizo
• 1 large Sweet Potatoes
• 1 medium Onion
• 1 Bell Pepper
• 2 tablespoons Olive Oil
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cumin
• 1 package (12 oz) Silken Tofu
• 2 tablespoons Nutritional Yeast
• 1/4 teaspoon Turmeric
• to taste Salt
• to taste Pepper

Instructions

1. 1Peel the 1 large sweet potato and cut it into 1/2-inch cubes. Cut the 1 medium onion into 1/2-inch pieces. Cut the 1 bell pepper into 1/2-inch pieces.
2. 2Remove the 1 pound chorizo from its casing. Place the crumbled 1 pound chorizo in a 12-inch skillet over medium-high heat (350°F / 175°C). Cook, breaking it up with a spoon, until it is browned and crispy, about 8-10 minutes. Use a slotted spoon to remove the cooked chorizo from the skillet and set it aside on a plate, leaving the rendered fat in the skillet.
3. 3Add the 2 tablespoons olive oil to the 12-inch skillet with the chorizo fat. Add the cubed 1 large sweet potato, the cut 1 medium onion, and the cut 1 bell pepper. Cook over medium-high heat (350°F / 175°C), stirring occasionally, until the sweet potato is tender when pierced with a fork and the vegetables are softened, about 10-15 minutes.
4. 4Stir the 1/2 teaspoon smoked paprika and the 1/4 teaspoon cumin into the vegetables in the skillet. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5While the vegetables cook, place the 1 package (12 oz) silken tofu in a medium bowl. Crumble the tofu with your hands or a fork. Add the 2 tablespoons nutritional yeast, 1/4 teaspoon turmeric, salt to taste, and pepper to taste. Mix everything together until well combined.
6. 6Return the cooked 1 pound chorizo to the 12-inch skillet with the vegetables. Pour the crumbled tofu mixture over the vegetables and chorizo. Cook over medium heat (300°F / 150°C), stirring frequently, until the tofu mixture is heated through and slightly firm, about 5-7 minutes.
7. 7Serve the Cuban Breakfast Hash immediately.

Substitutions

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