Roasted Tofu with Potato

Instructions

1. 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. 2

   Preheat your oven to 425°F and line a large baking sheet with parchment paper.

3. 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. 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. 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. 6

   After 20 minutes, remove the baking sheet and add the tofu to the potatoes, arranging them so they have space around them.

7. 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. 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.