NYT Sweet Potato Hash with Tofu

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.

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 ¼ teaspoon chili powder and a pinch of salt. Serve the hash topped with the pickled onions and any additional toppings you like.