Name: Lemon herb roasted tofu and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu, pressed and cut into 1-inch cubes; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1/2 tsp olive oil; 1 tbsp lemon juice; 1/2 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

467 calories

Protein: 43g; 34% of calories
Carbs: 32g; 25% of calories
Fat: 23g; 41% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, two-thirds of the lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add the tofu cubes and potato pieces to the bowl and toss thoroughly to coat.
Arrange the tofu and potatoes on a half-sheet pan in a single layer. Roast for 20 minutes, then quickly stir the pieces. Roast for another 15 to 20 minutes until the potatoes are tender and the tofu is golden.
Transfer the roasted tofu and potatoes to a plate and drizzle with the remaining lemon juice. Garnish with the fresh parsley.

Nutrition

Ingredients

Instructions

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