Smoked Paprika Scrambled Tofu and Sweet Potato Hash

Heat half the olive oil in a non-stick skillet over medium heat. Add the finely diced sweet potatoes and cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes.

Add the remaining olive oil and onions to the pan. Sauté for 2 minutes until the onions are translucent and fragrant.

Crumble the firm tofu directly into the skillet with your hands to create a texture resembling scrambled eggs.

Sprinkle the smoked paprika and black pepper over the mixture. Toss well to combine and continue to cook for 5-7 minutes, allowing the tofu to heat through and absorb the spices, developing a lovely golden hue from the paprika.

Once the tofu is slightly firm and the sweet potatoes are caramelized at the edges, remove from heat.

Plate immediately while hot. The dish should smell smoky and savory; garnish with a final crack of fresh black pepper to serve.