Lemon-Dijon Tofu and Potatoes

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.

5.0 from 2 reviews
Lemon-Dijon Tofu and Potatoes
 
Prep Time
Cook Time
Total Time
 
This easy, healthful, vegetarian recipe is hearty enough to be a filling main course and satisfy even the most stalwart meat eaters.
Author:
Recipe Type: Main
Yield: 4
Ingredients
  • 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
  • Salt
  • Freshly ground pepper
Directions
  1. Preheat oven to 425F.
  2. Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.
  3. Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper.
  4. 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.
  5. Remove from the oven and allow to cool slightly before serving.
Notes
Vegan, vegetarian, gluten-free, parve

Recipe added to the linky party over at Frugal Antics of a Harried Homemaker


58 Comments

  1. I really love the flavor of this recipe. It’s something that I wouldn’t come up with and using Dijon mustard for tofu is really amazing! I’ve never cooked Tofu in oven and that’s another thing I am kind of excited to try!

    • Thank you Nami! I hadn’t considered using Dijon mustard on tofu either, but it proved to be a great combination. And I think you will like cooking tofu in the oven! It’s makes it a little firmer with a more pronounced, slightly chewy texture, which I like.

  2. Oooo this looks awesome. Im loving these new tofu recipes we are coming up with. I will have to try this next!

  3. this looks great! i’ll have to try! also, like the new recipe layout.

    • Thanks!! I’ve been cooking a lot of vegan/vegetarian recipes lately. Also coming up soon: tofu satay with the most amazing dipping sauce.

  4. I love tofu and use it a lot. This sounds like a nice recipe and I will definately make this.Thanks!

  5. Maya@Foodiva's Kitchen

    I have all the ingredients for this yummy looking recipe, so I guess this dish will make it to our dinner table tonight! Thanks for the inspiration, and also for swinging by my site today :-).

  6. Way to think on the fly with this one! And I love how you converted it into a one-pot meal – which are my favorite types during the fall!

  7. Rivki Locker

    Why didn’t I ever think of combining tofu and potatoes? What a brilliant recipe.

  8. I could smear Dijon on just about anything. But surprisingly, never tried it on tofu. Definitely going to give this a whirl.

    • I feel the same way Carolyn! I hope you enjoy this, I think you will (we seem to be on the same page that Dijon makes everything delicious).

  9. Love the concept of this recipe. Add me to the list of those that have never cooked tofu in the oven. I don’t know why – when I think about it, roasting should work brilliantly. I can see lots of different flavoring combinations you can do with this. Definitely something I’m adding to my (too long!) list of things to try. Thanks.

    • Thank you! Definitely give roasting tofu a shot, I’ve been doing it a lot lately and have been happy with the results. It’s super easy too.

  10. I hate when that happens!! Sometimes you just can’t get around to making something right away and then your stuff goes bad. It’s a good thing cooking is about improvising and your dish came out beautiful!

    • I know! I’ve never had beets go bad, they must not have been that fresh to begin with. But I’m happy it happened because this was delicious! Thanks so much 🙂

  11. I’m baking this in the over right now- it smells heavenly!

  12. This is a great recipe!

    I’m planning on making enough for the whole week but I’m curious as per how to reheat it. Would you recommend oven or microwave? Mine has an option for baked potatoes but I don’t really know if that’s a good idea for the tofu too.

    • Thanks Marie! If it’s fully cooked and you are just looking to reheat it I think the microwave’s “reheat” setting should be fun, or some other low setting. The oven would be fine as well. I hope you enjoy! Let me know how it turns out 🙂

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  14. Looks awesome, i just put it in the oven… i added some mushrooms, peppers and bock choys (i love veggies!!). Can’t wait to taste!

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