Roasted Tofu with Parsnip

Instructions

1. 1

   Preheat your oven to 425°F (220°C). While it heats, press the tofu blocks between clean kitchen towels or paper towels for 10-15 minutes to remove excess moisture, then cut into 1-inch cubes.

   Tip: Pressing tofu removes water that prevents browning and crisping.

2. 2

   On a large baking sheet, toss the tofu cubes with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of pepper. Spread them in a single layer and roast for 20 minutes, stirring halfway through.

   Tip: Stir the tofu halfway through for even cooking on all sides.

3. 3

   On a second baking sheet, arrange the parsnip batons and drizzle with 1 tablespoon of olive oil. Season with remaining salt and pepper, then roast alongside the tofu for 25-30 minutes until golden and tender.

   Tip: Parsnips caramelize beautifully when roasted at high heat.

4. 4

   Meanwhile, prepare the herb oil by whisking together the minced garlic, fresh thyme, chopped parsley, remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl.

   Tip: This dressing can be made ahead and stored in the fridge for up to 3 days.

5. 5

   Toast the pumpkin seeds in a small skillet over medium heat for 3-4 minutes, shaking frequently until fragrant and lightly browned.

   Tip: Watch closely as seeds can burn quickly once they start browning.

6. 6

   Remove both baking sheets from the oven. Transfer the roasted tofu and parsnips to a serving platter or individual bowls.

7. 7

   Drizzle the herb oil mixture generously over the tofu and parsnips, then scatter the toasted pumpkin seeds and any remaining fresh herbs on top.

   Tip: Toss gently just before serving to evenly coat everything with the herb oil.