Crispy Baked Tofu with BBQ Hoisin Veggies and Oregano Fries
Ingredients
- 1/2 eggplant
- 1 large zucchini
- 1 bell pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup oil
- 1 block extra firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon hoisin sauce
- Optional sliced tomatoes for garnish
Chimichurri
- 1/2 bunch cilantro
- 1/2 bunch parsley
- Juice of 1 lemon
- Splash of apple cider vinegar
- 1/4 cup olive oil
- 1 jalapeno pepper
- Salt
- Pepper
- 3 cloves garlic
Fries
- Potatoes
- Oil
- Dried oregano
- Salt
Preparation
Preheat oven to 400 degrees Fahrenheit
Pat dry the tofu and cut into 1 cm cubes
Dice the eggplant, zucchini, and bell pepper
Slice potatoes into small wedges and season with oil, dried oregano, and salt
Prepare chimichurri by blending all chimichurri ingredients
In a large bowl, mix oil and spices.
Add tofu cubes and gently toss to coat.
Remove tofu and spread onto a sheet pan.
Place potato wedges next to the tofu on the sheet pan.
On a second sheet pan, spread out the diced vegetables and drizzle with the remaining oil and spice mixture, then toss.
Bake in the oven for about 40 minutes, flipping after 20 minutes.
After baking, let the vegetables cool slightly, then gently toss them with the hoisin sauce.
Serve with the chimichurri.
