Roasted Tofu with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted tofu and parsnip dish has become a weeknight favorite in my kitchen. The beauty of it is how simple the whole thing comes together in under an hour, making it perfect for busy evenings. I love pairing crispy tofu with sweet roasted parsnips, which are packed with fiber and nutrients that keep you feeling satisfied. A tangy maple mustard glaze brings everything together, while toasted pumpkin seeds add a satisfying crunch and boost of protein and minerals. It's elegant enough to serve guests but honestly, it's so straightforward that you'll find yourself making it again and again.
Ella x
Ingredients
- 2 blocks (14 oz each)extra-firm tofu(pressed and cubed into 1-inch pieces)
- ½ kgparsnips(cut into 2-inch batons)
- 4 tablespoonsolive oil(divided)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 4 clovesgarlic(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonapple cider vinegar
- 1 teaspoondijon mustard
- ½ tablespoonmaple syrup
- 59 mlpumpkin seeds(for toasting)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
Remove both baking sheets from the oven. Transfer the roasted tofu and parsnips to a serving platter or individual bowls.
- 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.
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