Crispy Baked Tofu with Vegetables, Fries, and Chimichurri
Ingredients
- 1/2 eggplant diced
- 1 large zucchini diced
- 1 bell pepper diced
- 1/2 teaspoon each salt and pepper
- 1/4 cup oil
- 1 block extra firm tofu
- 1 teaspoon each garlic powder, smoked paprika, cumin, oregano, chili powder
- 1 tablespoon hoisin sauce
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 and pepper to taste
- 3 cloves minced garlic
Potatoes
- Potatoes
- Oil
- Dried oregano
- Salt
- Optional sliced tomatoes for garnish
Preparation
Blend the chimichurri ingredients together to prepare the sauce.
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, mix 1/4 cup oil with 1 teaspoon each of garlic powder, smoked paprika, cumin, oregano, and chili powder.
Add the tofu cubes to the bowl and gently toss to coat.
Remove the tofu and spread it onto a sheet pan.
Prepare the potato wedges by slicing potatoes into small wedges, drizzling with oil, sprinkling with dried oregano and salt, and place them next to the tofu on the 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 both sheet pans in the oven for about 40 minutes, flipping after 20 minutes.
After baking, when the vegetables have cooled slightly, gently toss them with 1 tablespoon of hoisin sauce.
Serve with the chimichurri.
