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Sweet Potato Kale Breakfast Hash


8 ounces (226 g) extra firm tofu (organic when possible)
2 small or 1 large sweet potato (150-200 g), chopped into large bites, skin on (organic when possible)
2 Tbsp (30 ml) 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, (110 g) then sliced into wedges lengthwise (see photo)
2 Tbsp fresh parsley, plus more for serving
1/8 tsp ground turmeric
1 large bundle kale, chopped, large stems removed (10 ounces or 283 g | organic when possible)
Hummus (store bought or this recipe)
Hot sauce (tapatio is my favorite!)



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