Baked Tofu And Potatoes Recipes

BAKED TOFU AND POTATOES

Baked Tofu and Potatoes image

I used to make this easy baked chicken and potatoes recipe. Last night I decided to veganize it. I winged it and wasn't sure if it would be good at all, but it was delicious! The tofu browned nicely, but was still nice and tender. Note: amounts are approximated.

Provided by Prose

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb firm tofu
1 large potatoes or 2 small potatoes
2 tablespoons olive oil
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
1/2 tablespoon red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder

Steps:

Slice tofu and potatoes (thin) and place in a large baking dish.
Top with oil, Braggs, vinegar and seasonings.
Bake at 350 degrees Fahrenheit for about 30 minutes. Flip with spatula half-way through.

Nutrition Facts : Calories 174.8, Fat 9.3, SaturatedFat 1.5, Sodium 19.3, Carbohydrate 18, Fiber 2.8, Sugar 1.3, Protein 6.7

SHEET-PAN CRISP TOFU AND SWEET POTATOES

Sheet-Pan Crisp Tofu and Sweet Potatoes image

Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
2 tablespoons peanut oil, plus more as needed
2 tablespoons tamari
1 1/2 teaspoons honey
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon cornstarch
4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
Large pinch of sugar
1/2 cup cilantro leaves
Hot sesame chile oil, or red-pepper flakes, for serving
Salted, roasted peanuts, for serving (optional)

Steps:

Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams

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