Roasted Tofu with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and requires minimal fuss. I love roasting tofu with potatoes because the crispy edges on both are absolutely addictive, and you get that satisfying, hearty meal without breaking the bank. Tofu is packed with protein and all nine essential amino acids, making it perfect for keeping you full and energized. The fresh herbs and smoked paprika give everything wonderful depth, and honestly, it's so simple that even if you're new to cooking with tofu, you'll nail it.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed and cubed into 1-inch pieces)
- ¾ kgbaby potatoes(halved)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1 teaspoononion powder
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Tip: Pressing tofu is essential for achieving a crispy exterior when roasting.
- 2
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- 3
In a large bowl, combine the tofu cubes and halved potatoes. Drizzle with 4 tablespoons of olive oil and toss gently to coat.
Tip: Use separate sides of the baking sheet for potatoes and tofu so they cook evenly.
- 4
Spread potatoes in a single layer on the prepared baking sheet and roast for 20 minutes until they begin to soften and brown.
Tip: Cut potatoes to similar size for even cooking.
- 5
While potatoes roast, toss tofu cubes in a separate bowl with remaining 1 tablespoon olive oil, minced garlic, onion powder, smoked paprika, salt, and pepper.
Tip: Coating tofu separately prevents it from steaming and becoming soggy.
- 6
After 20 minutes, remove the baking sheet and add the tofu to the potatoes, arranging them so they have space around them.
- 7
Scatter fresh rosemary and thyme sprigs over everything and return to the oven for 15 minutes until tofu is golden and potatoes are fork-tender.
Tip: The herbs will infuse the vegetables with aromatic flavor.
- 8
Remove from oven and drizzle with fresh lemon juice just before serving for brightness.
Tip: Lemon juice adds acidity that balances the earthiness of the roasted vegetables.
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