Crispy Baked Tofu with 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
- Potatoes
- Dried oregano
- Salt (for fries)
Chimichurri
- 1/2 bunch cilantro
- 1/2 bunch parsley
- Juice of 1 lemon
- Splash of apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon jalapeno pepper
- Salt
- Pepper
- 3 cloves garlic
Oregano fries
- Oil (for drizzling)
Preparation
Blend the chimichurri ingredients together to make the sauce.
Pat dry the tofu and cut it into 1 cm cubes.
Dice the eggplant, zucchini, and bell pepper.
Slice the potatoes into small wedges.
Season the potato wedges by drizzling with oil and sprinkling with dried oregano and salt.
In a large bowl, mix oil and spices.
Add the tofu cubes to the bowl and gently toss to coat.
Remove the tofu and spread it onto a sheet pan.
Place the potato wedges next to the tofu on the same sheet pan.
On a second sheet pan, spread out the diced vegetables and drizzle the remaining oil and spice mixture onto them, then toss to coat.
Bake in a 400 degree oven for about 40 minutes, flipping after 20 minutes.
When the vegetables have cooled slightly, gently toss them with the hoisin sauce.
Serve with the chimichurri.
