Roasted Tofu with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and impresses everyone at the table. Crispy roasted tofu paired with caramelized plantains creates this wonderful contrast of textures that feels both comforting and exciting. Tofu is packed with protein and all nine essential amino acids, making it such a nourishing choice for plant based eating. What I love most is how simple it is, just toss everything with warm spices like smoked paprika and cumin, roast it all together, then finish with bright lime juice and fresh cilantro. The whole meal is budget friendly too, so you can feel good about what you're serving your family.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cubed into 1-inch pieces)
- 3ripe plantains(peeled and sliced diagonally into 1/4-inch pieces)
- 4 tablespoonsolive oil(divided)
- 1½ teaspoonssmoked paprika
- 1 teaspoongarlic powder
- 1 teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh lime juice
- 59 mlfresh cilantro(chopped)
- 59 mlpumpkin seeds(raw)
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the pressed tofu cubes completely dry with paper towels, as moisture prevents crisping.
Tip: Pressing tofu for at least 15 minutes removes excess water for better texture.
- 2
In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and pepper. Divide this spice mixture in half for separate seasoning of tofu and plantains.
Tip: Mixing spices beforehand ensures even distribution when tossing.
- 3
Toss tofu cubes with 2 tablespoons of olive oil and half the spice mixture until evenly coated. Spread on one half of a large baking sheet in a single layer.
Tip: Avoid crowding the tofu to allow for proper browning and crisping.
- 4
On the other half of the same baking sheet, toss plantain slices with 2 tablespoons of olive oil and the remaining spice mixture. Arrange in a single layer, slightly overlapping if needed.
Tip: Using one sheet allows both ingredients to roast simultaneously.
- 5
Roast in the preheated oven for 25-30 minutes, stirring the tofu and flipping the plantains halfway through cooking, until the tofu is golden brown and plantains are caramelized and tender.
Tip: The plantains should develop a golden-brown color and slightly crispy edges.
- 6
While the tofu and plantains roast, toast the pumpkin seeds in a dry skillet over medium heat for 4-5 minutes, stirring occasionally until fragrant and lightly browned.
Tip: Toasted seeds add important texture and nutty flavor to the dish.
- 7
In a small bowl, whisk together fresh lime juice and chopped cilantro to create a light dressing.
Tip: Make this dressing just before serving to keep the cilantro bright and fresh.
- 8
Transfer roasted tofu and plantains to a serving platter. Drizzle with the lime-cilantro mixture, scatter red onion slices and toasted pumpkin seeds over top, and serve immediately.
Tip: Serve hot while the tofu is still crispy and plantains are warm for best texture contrast.
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