Description
If you’re looking for a quick throw together dinner, give this a go! It’s a wonderful meatless meal to incorporate into the rotation and since it’s all in one pan it’s pretty easy peasy.
Ingredients
Scale
- 1 lemon (divided)
- 350 g extra firm tofu (cut in half in thickness, then cut into large rectangles)
- 5 cups mini potatoes (quartered)
- 2 cups cherry tomatoes (halved)
- 1 tbsp extra virgin olive oil
- 1 tsp turmeric
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/2 cup plain coconut yogurt (plain, unsweetened)
- 1/2 cup parsley (chopped)
Instructions
- Preheat the oven to 400ºF (205ºC) and line a large baking sheet with parchment paper. Cut half the lemon into slices and set aside.
- Add the tofu, potatoes, tomatoes, olive oil, turmeric, allspice, and sea salt to the baking sheet. Squeeze the juice from the remaining lemon over top and toss until well coated. Layer the lemon slices over top and cook for 25 to 30 minutes or until the potatoes are cooked through.
- Slice the tofu into small pieces (if desired) and garnish with yogurt and parsley. Enjoy!
Notes
Optional: I like to make a lemon yogurt by zesting and juicing half a lemon, then adding it to 1-1 1/2 cups of plain coconut yogurt
- Prep Time: 15
- Cook Time: 25-30
Keywords: Vegan, gluten free, dinner, one pan