Sweet Potato Hash

This recipe is adapted from one in Mollie Katzen's "The Vegetable Dishes I can't Live Without."

2 Tbsp olive oil
2 cups minced red onion
2.5 lbs sweet potato, cooked, peeled and diced
2 tsp minced or crushed garlic
1/2 tsp salt
freshly ground black pepper, to taste
approx. 7 oz package seasoned & baked (or baked, smoked) tofu, cut into thin strips ( I used Trader Joe's teriyaki baked tofu)

1. Heat oil over medium heat in large skillet for 1 minute. Add onion and sauté for 5-8 minutes, until onions are soft and translucent.

2. Stir in sweet potatoes, garlic and salt, spreading the mixture to allow maximum contact with hot pan. Wait 5 minutes, then stir it around again, letting it cook until everything becomes crisp on the edges (maybe 10-15 minutes more).

3. Season to taste with black pepper, then stir in tofu. Taste to adjust the salt.

Yields 4-5 servings.