Crunchy tofu and potatoes with steamed broccoli

Prep time: 20 min | Total time: 50 min |

Conservation: 2 days |

Allergens: Soy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Preheat the oven to 200 °C.

Cut the potatoes into wedges. Place them in a bowl and add oil salt and tyhme. Mix well.

Spread the potatoes on a baking sheet and bake for 40-60 minutes, until they are golden brown and crispy.

In the meantime, cut the tofu into cubes and place them in the same bowl.

Add oil and let it sit.

In the meanitime, cut the broccoli into florets and steam them for about 5-7 minutes, until they are tender but still crisp.

Mix the spieces for the tofu in a small bowl and then sprinkle them over the tofu cubes., mixing to ensure coating.

Fry the tofu for 15-20 minutes in a pan over medium heat, until they are golden brown and crispy.

When the potatoes are ready, serve them with the tofu and steamed broccoli.