Lemon and herb baked tofu with crispy potatoes
Chunky tofu roasted with lemon, thyme and garlic beside crisp potatoes and green beans. Easy and very savoury.
- Time50 min
- LevelEasy
- Costabout £1.47 a head
- Oven210°C (190°C fan)
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Put the potatoes on a large tray with half the oil and pepper. Roast for 15 minutes.
15 min - 2
Mix the remaining oil with the lemon zest, juice, garlic, thyme, paprika and tamari.
- 3
Toss the tofu in the lemon mix. Push the potatoes to one side and add the tofu to the tray.
- 4
Roast for 20 minutes, turning once, until the tofu is golden at the edges and the potatoes are crisp.
20 min - 5
Add the green beans for the last 8 minutes.
8 min - 6
Spoon any lemony juices from the tray over the top and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.