CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c7b8c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sweet Potato Hash w/Tofu   
    Categories: Potatoes, Vegetables, Chilies, Herbs   
         Yield: 2 servings   
       
         1    Red bell pepper; in 1/2"   
              - pieces   
         1 md Red onion, a quarter thinly   
              - sliced, the rest cut into   
              - 1/2" pieces   
         1    Rosemary sprig (optional)   
       1/4 c  Extra-virgin olive oil   
              Salt   
        16 oz Block extra-firm tofu; in   
              - 1/2" pieces, patted very   
              - dry   
         8 oz Sweet potato; in 1/2"   
              Pieces   
         2 tb Cornstarch   
     2 1/4 ts Chilli spice mix   
         1 tb Apple cider vinegar or lime   
              - juice   
      
   MMMMM-----------------------TO SERVE (OPT----------------------------   
              Fried or poached eggs   
              Cilantro   
              Parsley   
              Hot sauce   
              Cheddar   
              Feta   
              Ketchup   
       
     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, 1/2" 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.   
        
     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.   
        
     Meanwhile, in a small bowl, toss the sliced onion with   
     the vinegar, remaining 1/4 teaspoon chili powder and a   
     pinch of salt. Serve the hash topped with the pickled   
     onions and any additional toppings you like.   
        
     By: Ali Slagle   
        
     Yield: 2 to 3 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... January 20, 2021 - The end of an error!   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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