Serves 2-3. Adapted from Ali Slagle’s recipe on NYTimes Cooking

Ingredients:

1 red bell pepper, cut into ½-inch pieces

1 medium red onion, a quarter thinly sliced, the rest cut into ½-inch pieces

1 rosemary sprig (optional)

¼ cup extra-virgin olive oil

Kosher salt (such as Diamond Crystal)

1 (14- to 16-ounce) block extra-firm tofu, cut into ½-inch pieces and patted very dry

8 ounces sweet potato (1 small), cut into ½-inch pieces

2 tablespoons cornstarch

2 ¼ teaspoons chili powder

1 tablespoon apple cider vinegar or lime juice

Preparation:

Step 1
Arrange a rack in the bottom third of the oven, heat to 425 degrees and line a sheet pan with parchment. In a medium bowl, toss the bell pepper, ½-inch pieces of red onion and the rosemary, if using, with 2 tablespoons oil. Season with a pinch of salt, then arrange in a single layer on about one-quarter of the prepared sheet pan.

Step 2
In the same bowl, combine the tofu, sweet potato, cornstarch and 2 teaspoons chili powder and season generously with about 2 teaspoons salt. Toss gently until well coated, then add remaining 2 tablespoons oil and toss to coat. Arrange in a single layer next to the peppers and onion. Roast on the bottom rack until the vegetables are tender and the tofu is crisp underneath, 30 to 35 minutes.

Step 3
Meanwhile, in a small bowl, toss the sliced onion with the vinegar, remaining ¼ teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.