Author: Adapted by a third party from Vegan Dad
Recipe Type: Main
1 tablespoon olive oil
¼ cup Dijon mustard
2 tablespoons lemon juice
2 teaspoons dried thyme
2 tablespoons paprika (hot or sweet)
1½ pounds potatoes, cut into large chunks
1 package extra firm tofu, cut into large cubes
½ cup vegetable stock
Freshly ground pepper
Preheat oven to 425F.
Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.
Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper.
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.
Remove from the oven and allow to cool slightly before serving.
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