Lemon-Dijon Tofu and Potatoes
Recipe Type: Main
Yield: 4
- 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
- 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.
Vegan, vegetarian, gluten-free, parve
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/vegan-gf-lemon-dijon-tofu-potatoes-recipe/
2.1.7