Roasted Tofu with Artichoke Hearts and Lemon Garlic Sauce

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Press the tofu block between paper towels with a heavy object for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   Tip: Pressing tofu is crucial for achieving a crispy exterior when roasted.

2. 2

   Toss the tofu cubes with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper on a baking sheet. Spread in a single layer.

   Tip: Don't crowd the pan; tofu needs space to get crispy rather than steamed.

3. 3

   On a separate baking sheet, toss the artichoke heart halves with 2 tablespoons of olive oil, the remaining salt, black pepper, and fresh thyme. Arrange cut-side down.

   Tip: Placing artichokes cut-side down allows them to caramelize beautifully.

4. 4

   Roast both sheets in the preheated oven for 30-35 minutes, stirring the tofu halfway through. The tofu should be golden and slightly crispy, and artichokes should have caramelized edges.

   Tip: Check the tofu at the 15-minute mark and give it a gentle toss to ensure even browning.

5. 5

   While the vegetables roast, prepare the lemon garlic sauce by whisking together the minced garlic, fresh lemon juice, vegetable broth, Dijon mustard, and the remaining 1 tablespoon of olive oil in a small bowl. Season with red pepper flakes.

   Tip: Make the sauce while roasting to have it ready when the vegetables finish cooking.

6. 6

   Once the tofu and artichokes are done roasting, transfer them to a serving platter and drizzle generously with the lemon garlic sauce.

   Tip: Drizzle the sauce while everything is still warm so flavors absorb better.

7. 7

   Garnish with fresh chopped parsley and extra lemon zest if desired. Serve immediately while the tofu is still warm and crispy.

   Tip: Fresh herbs brighten the dish and add visual appeal.