Tuesday, January 12, 2016

Sweet Potato Breakfast Hash at Ethos | Madeleine Shaw | Wild Dish



Madeleine takes a trip to Ethos, one of her favourite meat-free restaurants in London. She meets with the founder, Jessica Kruger who shows Madeleine how to make a gluten-free sweet potato breakfast hash with kale and tofu with a delicious tandoori masala blend you can make at home. This dish is perfect for those on a plant based diet and want a nutritious breakfast option. Let us know if you try this dish at home. Don’t forget to subscribe to our channel to keep updated with more recipes from the team!
INGREDIENTS:
226G EXTRA FIRM TOFU (ORGANIC WHEN POSSIBLE)
2 SMALL OR 1 LARGE SWEET POTATO CHOPPED INTO LARGE BITES, SKIN ON (ORGANIC WHEN POSSIBLE)
2 TBSP MELTED COCONUT OIL, DIVIDED
3 1/4 TSP TANDOORI MASALA SPICE, DIVIDED
1 TSP COCONUT SUGAR
1/2 TSP EACH SEA SALT + BLACK PEPPER, DIVIDED
1 RED ONION, SKIN AND TOPS REMOVED (SLICED INTO MOON SHAPED WEDGES)
2 TBSP FRESH PARSLEY, PLUS MORE FOR SERVING
1/8 TSP GROUND TURMERIC
1 LARGE BUNDLE KALE, CHOPPED, LARGE STEMS REMOVED (ORGANIC WHEN POSSIBLE)
1/4 CUP NUTRITIONAL YEAST
TO MAKE THE TANDOORI MASALA BLEND:
3 TBSP CUMIN, 2 TBSP GARLIC POWDER, 2 TBSP PAPRIKA, 3 TSP GINGER, 2 TSP CORIANDER, 2 TSP CARDAMOM
METHOD
PREHEAT OVEN TO 400°F.
WRAP TOFU IN A CLEAN TOWEL & SET SOMETHING HEAVY ON TOP (SUCH AS A CAST IRON SKILLET) TO PRESS OUT EXCESS MOISTURE.
IN THE MEANTIME, SEASON SWEET POTATOES WITH 1/2 TBSP OIL, 1 TSP TANDOORI MASALA SPICE, COCONUT SUGAR, AND A PINCH EACH SALT AND PEPPER. TOSS TO COAT. SEASON ONION WITH 1/2 TBSP OIL, 1/4 TSP TANDOORI SPICE, AND A PINCH EACH SALT AND PEPPER. TOSS TO COAT.
BAKE ONIONS AND POTATOES FOR A TOTAL OF 25-35 MINUTES, FLIPPING ONCE NEAR THE HALFWAY POINT TO ENSURE EVEN COOKING. YOU’LL KNOW THEY’RE DONE WHEN THE ONIONS ARE BROWN AND CARAMELIZED, AND THE SWEET POTATOES ARE FORK TENDER. REMOVE FROM OVEN AND SET ASIDE.
WHILE VEGETABLES ARE ROASTING, PLACE PRESSED TOFU IN A BOWL AND USE TWO FORKS TO CRUMBLE INTO SMALL PIECES. SEASON WITH FRESH PARSLEY, TURMERIC, AND A HEALTHY PINCH EACH SALT AND PEPPER. SET ASIDE.
ONCE THE POTATOES AND ONIONS ARE ALMOST DONE COOKING, HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ONCE HOT, ADD 1/2 TBSP OIL, TOFU, AND 1 TSP TANDOORI MASALA SPICE. SAUTÉ FOR 5 MINUTES, STIRRING OCCASIONALLY, TO DRY AND BROWN THE TOFU. REMOVE FROM SKILLET AND SET ASIDE.
ADD REMAINING 1/2 TBSP OIL TO THE SKILLET AND ADD KALE. SEASON WITH A HEALTHY PINCH EACH SALT AND PEPPER, 1 TSP TANDOORI MASALA SPICE BLEND, AND TOSS TO COAT. SAUTÉ, STIRRING FREQUENTLY TO BROWN AND WILT THE KALE FOR ABOUT 3 - 4 MINUTES.
PUSH KALE TO ONE SIDE OF THE PAN AND ADD TOFU BACK IN TO WARM. TURN OFF HEAT BUT KEEP OVER BURNER.
TO SERVE, DIVIDE THE KALE BETWEEN 2 (OR 3) SERVING PLATES, TOP WITH ROASTED SWEET POTATOES AND ONION, THEN TOFU. SPRINKLE WITH REMAINING CHOPPED PARSLEY AND NUTRITIONAL YEAST.
Thanks to Typhoon for providing us with kitchenware.
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