Oven Toasted Tofu with Crispy Baby Potatoes
Ingredients
Tofu, peppers, and onion
- 1 block super firm tofu (or extra firm, pressed and drained)
- 1 green bell pepper
- 1 red bell pepper
- 1 medium red onion
- 1/4 cup avocado oil
- 3 tbsp lemon juice
- 1 1/2 tbsp pomegranate molasses (or sub with 1 tbsp maple syrup and 2 tsp balsamic vinegar)
- 1 tsp liquid smoke
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp lemon pepper seasoning
- 1/2 tsp rosemary
- 1/2 tsp cayenne
- 2 tsp sea salt
Potatoes
- 1 pound baby potatoes
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp cumin
- 2 tsp sea salt
Preparation
Whisk together the oil, lemon juice, pomegranate molasses, liquid smoke and all the seasoning until seamlessly combined.
Place the tofu, peppers and onion in a container with an airtight lid, add the marinade, gently stir then place in the fridge for 1-2 hours to let the flavors soak in.
Preheat oven to 450°F and line a sheet pan with parchment paper.
Place the tofu, peppers and onion on the pan, drizzle with leftover marinade and roast in the oven for 20 mins. Enjoy!
Potato cooking
Rinse and dry 1 pound baby potatoes then cut into quarters.
Place in a bowl, drizzle with 2 tbsp oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp rosemary, 1/2 tsp cumin and 2 tsp sea salt.
Stir till all the potato quarters are coated in seasoning, transfer to a sheet pan lined with parchment paper and roast at 450°F for 40 mins, flipping once halfway through. Enjoy!
