Crunchy Tofu and Potatoes with Steamed Broccoli

Name: Crunchy Tofu and Potatoes with Steamed Broccoli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 portions
Ingredients: 1 1/2 tbsp extra virgin olive oil; 1 3/4 lb potatoes; 1/2 tsp salt; 2 tsp dried thyme; 1 lb tofu; 1 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp ground black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp cayenne pepper; 14 oz broccoli

Prep time: 30 min
Total time: 50 min
Keeps: 2 days

Allergens: Soy

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

Ingredients

For the potatoes:

1 1/2 tbsp extra virgin olive oil
1 3/4 lb potatoes
1/2 tsp salt
2 tsp dried thyme

For the tofu:

1 lb tofu
1 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper

14 oz broccoli

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Preheat the oven to 400 °F.

Prepare the potatoes:

Cut the potatoes into wedges. In a bowl, toss them with the oil, salt and thyme.

Spread the potatoes on a baking tray and bake for around 40 minutes, until golden and crispy.

Prepare the tofu:

Meanwhile, cut the tofu into cubes and place them in the same bowl. Add the oil and let them sit.

Mix the salt, pepper and spices for the tofu in a small bowl, then sprinkle them over the tofu, tossing to coat.

Fry the tofu in a pan over medium heat (6/9) for 15–20 minutes, until golden and crispy.

Prepare the broccoli:

Cut the broccoli into florets and steam for 5–7 minutes, until tender but still crisp.

Serve the potatoes with the tofu and broccoli.

Nutrition per portion

Calories: 717
Carbohydrates: 87 g
Protein: 36 g
Fat: 30 g
Iron: 11.0 mg
Calcium: 808.1 mg