Crispy Baked Tofu with Sweet BBQ Veggies, Oregano Fries, and Chimichurri
Ingredients
- 1/2 eggplant, diced
- 1 large zucchini, diced
- 1 bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup oil
- 1 block extra firm tofu, cut into 1 cm cubes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon hoisin sauce
- Potatoes, sliced into small wedges
- Oil for potatoes
- Dried oregano for potatoes
- Salt for potatoes
- 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 tablespoon minced jalapeno pepper
- Salt
- Pepper
- 3 cloves minced garlic
Preparation
Blend the chimichurri ingredients together to make the sauce.
In a large bowl, mix 1/4 cup oil with garlic powder, smoked paprika, cumin, oregano, and chili powder.
Add tofu cubes to the mixture and gently toss to coat.
Remove the tofu and spread it onto a sheet pan.
Prepare the potato wedges by tossing them with oil, dried oregano, and salt.
Place the potato wedges next to the tofu on the sheet pan.
On a second sheet pan, spread out the diced eggplant, zucchini, and bell pepper.
Drizzle the remaining oil and spice mixture over the veggies and toss to coat.
Preheat the oven to 400°F.
Bake everything for about 40 minutes, flipping after 20 minutes.
After baking, let the veggies cool slightly, then gently toss them with the hoisin sauce.
Serve the baked tofu, veggies, and fries with the chimichurri sauce.
