NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.75 medium Yukon gold potato

0.5 tsp Extra virgin olive oil

3 tbsp Nutritional yeast

1 tsp Garlic powder

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Press the extra firm tofu between heavy plates and paper towels for 15 minutes to remove excess moisture, then slice into 1-inch cubes.

• 3

  Scrub the Yukon gold potato and dice into 1/2-inch cubes, ensuring they are smaller than the tofu to guarantee even roasting.

• 4

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

• 5

  Add the tofu and potato cubes to the bowl, tossing gently with a spatula until every surface is evenly coated in the savory herb mixture.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring no pieces are overlapping so they can crisp properly.

• 7

  Roast for 25 to 30 minutes, flipping the pieces halfway through, until the potatoes are tender and the tofu develops a golden, crispy exterior.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving warm.