Vegan Sheet Pan Potatoes And Tofu

Vegan Sheet Pan Potatoes And Tofu Recipe

By Earth of Maria

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 45 mins

Ingredients

▢ 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

Instructions

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.

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