February 3, 2022

Sweet Potato Stack

This Sweet Potato Stack dish layers satisfying baked sweet potato and tofu with tasty hummus and fresh avocado for a colorful, hearty meal. Have overnight guests? It’s the perfect savory brunch dish for a plant-based brunch. Leftovers work great for lunch, too!

Looking for other Plant-Based Whole30 breakfast ideas? Try the Tofu-Veggie Scramble or Anytime Hash with Italian Tempeh.

Plant-Based Whole30 Sweet Potato Stack
Photo Credit: Ellie Yamanaka

Sweet Potato Stack: A Plant-Based Whole30 Breakfast Recipe

Sweet Potato Stack

Prep Time 10 minutes
Cook Time 8 minutes
Bake 35 minutes
Total Time 55 minutes


For the Sweet Potatoes

  • 2 medium (4-to-5 ounces each) sweet potatoes ,scrubbed and patted dry
  • 1 tsp avocado oil

For the Tofu Patties

  • 1 (14-or 16-ounce) package super-firm tofu ,drained, cut into 12 slices
  • 2 tbsp chickpea flour or almond flour
  • 1 tbsp nutritional yeast
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black salt
  • tsp smoked paprika
  • tsp turmeric powder
  • 1-2 tbsp olive oil

For the Vegetables

  • 2 tbsp extra virgin olive oil
  • 2 cups chopped vegetables, such as sliced mushrooms, halved Brussel Sprouts, chopped bell pepper, trimmed and chopped asparagus
  • ½ tsp coarse salt
  • ½ tsp black pepper
  • 2 ripe avocados ,halved, pitted, and thinly sliced
  • ½ cup Whole30-compatible hummus


  • Preheat the oven to 375°F.

Make the Sweet Potatoes

  • Place each sweet potato in a square of aluminum foil. Lightly drizzle each potato with ½ teaspoon oil and rub to lightly coat. Prick the potatoes with a fork; wrap in the foil. Place on a rimmed baking pan. Bake until very soft and a knife is easily inserted in center, 35 to 45 minutes.

Meanwhile, Make the Tofu

  • In a shallow bowl or pie plate, stir together the flour, nutritional yeast, onion powder, garlic powder, salt, smoked paprika, and turmeric. Thoroughly coat tofu slices in coating on all sides.
  • In an extra-large nonstick skillet, heat 1 tablespoon avocado oil over medium heat. Add the tofu pieces, in batches, and cook until golden, 3 to 4 minutes on each side.

Make the Vegetables

  • In a large skillet, heat 2 tablespoons oil over medium heat. Add the vegetables to the oil, and cook, stirring often, until just tender, 5 to 6 minutes. Season with salt and black pepper.
  • Slice sweet potatoes in half lengthwise. Place one half, cut-side up, on a serving plate. Spread with the hummus. Top with some of the avocado slices, then a tofu patty. Spoon the vegetables around each stack. Pass remaining tofu egg patties.
  • Make Ahead: Bake sweet potatoes as directed; let cool completely. Refrigerate for up to 3 days. Reheat potatoes in a 400°F oven until heated through, 10 to 15 minutes.


Tip: Super-firm tofu doesn’t need to be pressed. If you buy extra-firm instead, press out the excess water before slicing. To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.

Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.