Crispy Baked Tofu
Ingredients
- 1/2 eggplant diced
- 1 large zucchini diced
- 1 bell pepper diced
- 1/2 tsp each salt, pepper
- 1/4 cup oil
- 1 block extra firm tofu, pat dry and cut into 1 cm cubes
- 1 tsp each garlic powder, smoked paprika, cumin, oregano, chili powder
- 1 T hoisin sauce
- Chimichurri (blend the following)
- 1/2 bunch cilantro
- 1/2 bunch parsley
- Juice of 1 lemon, splash of apple cider vinegar
- 1/4 cup olive oil
- 1 T minced jalapeno pepper
- Salt, pepper
- 3 cloves minced garlic
- Potatoes sliced into small wedges, drizzled with oil, dried oregano, oil, and generous sprinkling of salt. Optional sliced tomatoes for garnish
Preparation
In large bowl, mix oil and spices. Add tofu cubes, gently toss to coat. Remove tofu and spread onto sheet pan. Place potatoe wedges next to tofu
On a second sheet pan, spread out veggies and drizzle remaining oil/spice mixture onto them, and toss
In 400 degree oven, bake for about 40 minutes, flipping after 20 minutes. When veggies have cooled slightly, gently toss them with the hoisin sauce
Serve with the chimichurri
