Roasted Vegetable Breakfast Hash

forksoverknives.com

Mary Westendorf

½ of a 12- to 14-oz. pkg. extra-firm light silken tofu

2 tablespoons coarse-ground mustard

1 tablespoon lemon juice

2 teaspoons pure maple syrup

1 teaspoon smoked paprika

3 TBL ground flax seed

3 medium red potatoes, cut into ½-inch cubes (1 lb.)

2 medium sweet potatoes, cut into ½-inch cubes (1 lb.)

1 medium onion, coarsely chopped

2 carrots, cut into ½-inch cubes

2 parsnips, peeled and cut into ½-inch cubes

2 medium beets, peeled and cut into ½-inch cubes

8 oz. Brussels sprouts, quartered (2 cups)

Sea salt and freshly ground black pepper, to taste

Chopped fresh thyme (optional)

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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