NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.25 medium Yukon gold potato

3 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into uniform 1-inch cubes.

• 3

  Dice the Yukon gold potato into small 0.5-inch cubes so they roast at the same speed as the tofu.

• 4

  In a large mixing bowl, whisk together the olive oil, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 5

  Add the tofu and potatoes to the bowl and toss gently until every piece is thoroughly and evenly coated in the spice mixture.

• 6

  Spread the tofu and potatoes in a single layer on the prepared baking sheet, ensuring they are not touching to allow for maximum crispiness.

• 7

  Roast for 25 to 30 minutes, flipping the pieces halfway through, until the potatoes are tender and the tofu is golden and crisp.

• 8

  During the final 2 minutes of roasting, scatter the baby spinach over the tray to let it lightly wilt from the residual heat.

• 9

  Remove from the oven and serve immediately while the tofu and potatoes are at their peak crunch.