Baked Tofu and Potatoes
Discover the perfect balance of flavor, texture, and nutrition with this Baked Tofu and Potatoes recipe—a satisfying, plant-based dish that's hearty enough to please any crowd. Featuring crispy cubes of extra-firm tofu and tender, golden-brown russet potatoes, this recipe comes together with a savory seasoning blend of garlic powder, paprika, oregano, and onion powder. A touch of cornstarch ensures the tofu achieves that coveted crispy coating, while a sprinkle of fresh parsley and a squeeze of bright lemon juice provide the finishing touch. Ready in under an hour, this oven-baked recipe is ideal for busy weeknights or casual meal prep, offering wholesome comfort without sacrificing flavor. Perfect as a standalone dish or alongside a fresh green salad, this vegan and gluten-free dish is a must-try for anyone looking to elevate tofu and potatoes to a delectable new level.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 tablespoons chopped fresh parsley
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object, like a skillet, on top. Let it press for 10 minutes.
While the tofu is pressing, wash and peel the potatoes if desired. Cut them into small, evenly sized cubes (about 1-inch).
Once the tofu is pressed, cut it into 1-inch cubes and set aside.
In a large mixing bowl, combine 2 tablespoons of olive oil, cornstarch, garlic powder, paprika, onion powder, dried oregano, salt, and black pepper. Mix well to form a seasoning paste.
Add the tofu cubes to the seasoning mixture and toss gently, ensuring the tofu is evenly coated. Transfer the seasoned tofu to one side of the prepared baking sheet.
In the same mixing bowl (no need to clean it), add the remaining 1 tablespoon of olive oil and the potato cubes. Toss to coat the potatoes in any leftover seasoning mixture. Spread the potatoes on the other side of the baking sheet.
Place the baking sheet in the preheated oven and bake for 20 minutes.
After 20 minutes, remove the baking sheet from the oven and flip the tofu cubes and potato pieces for even cooking. Return the baking sheet to the oven and bake for an additional 20 minutes, or until the tofu is golden and crispy, and the potatoes are tender and lightly browned.
Remove from the oven and sprinkle the baked tofu and potatoes with fresh chopped parsley.
Serve immediately with lemon wedges on the side, if desired. Enjoy your baked tofu and potatoes as a standalone dish or pair it with a crisp green salad.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
