Lemon-Dijon Tofu and Potatoes
(from danadanger’s recipe box)
Source: http://www.katherinemartinelli.com/blog/2011/vegan-gf-lemon-dijon-tofu-potatoes-recipe
Ingredients
- 1 tablespoon olive oil
- 1/4 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons dried thyme
- 2 tablespoons paprika (hot or sweet)
- 11/2 pounds potatoes, cut into large chunks
- 1 package extra firm tofu, cut into large cubes
- 1/2 cup vegetable stock
- Salt
- Freshly ground pepper
Directions
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Preheat oven to 425F.
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Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.
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Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper.
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Pour the broth over and bake, uncovered, for 45 minutes to 1 hour, until potatoes are tender on the inside and crispy outside. Stir occasionally.
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Remove from the oven and allow to cool slightly before serving.