Vegan Sheet Pan Potatoes And Tofu Recipe
By Earth of Maria
🔪Prep Time: 30 mins
👩🍳Cook Time: 45 mins
7 oz firm tofu, (depending on the type of tofu you use, you may need to press it for around 10 minutes)
1 1-inch piece ginger, peeled and grated
2 tbsp apple cider vinegar
2 tbsp tamari
1 tsp paprika
1 tsp celery salt
17 oz potatoes
7 oz mushrooms
1 large red onion
4 cloves garlic
black pepper, to taste
1Preheat the oven to 200 degrees C/400 F.
2Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least*.
3In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
4Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
5Transfer the tofu and vegetables to a large baking tray covered with baking paper, and season to taste with black pepper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.
6Serve immediately, or store in the fridge for 3-4 days in an airtight container.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.