Lemon-Dijon Tofu and PotatoesPosted on Sep 25, 2011 | 58 comments
The other night I had big plans to make a beet and goat cheese salad for dinner when I realized that my beets had gone bad! I needed a plan B. I had tofu and potatoes on hand and figured I could turn that into something filling and yummy. A quick Google search led me to this recipe for Lemon-Dijon Tofu and Potatoes – perfect.
I love the flavor combination of lemon and Dijon mustard. Whisked together with olive oil it makes a sublimely simple salad dressing, and as a flavorful marinade for chicken it’s effortlessly elegant. Seeing it coating tofu and potatoes called out to me. The recipe takes moments to throw together and since it’s roasted the cooking time is entirely hands off. I cut out quite a few of Vegan Dad‘s steps to make this a one pot meal, which meant that the roasting time was longer but I think the total cook time is probably about the same.
The result was a rustic, comforting, hearty meal perfect for fall (not that it’s even close to feeling like fall in Israel). It is seriously filling and makes a complete dinner with something green like a salad or sauteed vegetables to go alongside it. And, even better, it’s vegan and gluten-free! (As a side note I am trying to be more conscious of gluten-free dietary restrictions and know so little that I was surprised to find that potatoes are celiac-friendly!)
On another note, you may notice that I’ve changed my recipe format yet again! This time I am using the Easy Recipe Plugin and I much prefer it to the Recipe SEO Plugin. In my opinion it is nicer looking from the outset and is also much easier to customize.
- 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.
Recipe added to the linky party over at Frugal Antics of a Harried Homemaker