Greekveganvegetariantraybake

Lemon and Oregano Tofu with Crispy Potatoes

Name: Lemon and Oregano Tofu with Crispy Potatoes
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 800 g Baby potatoes; 4 tbsp Olive oil; 2 tsp Dried oregano; 400 g Extra-firm tofu; 4 cloves Garlic; 2 pc Lemons; 1 pc Red onion; 250 g Cherry tomatoes; 60 g Kalamata olives

A one-tray dinner of golden tofu, crisp potatoes, burst tomatoes and olives, all bright with lemon and oregano.

45 minutesServes 4Easy

Ingredients

Baby potatoes800 g
Olive oil4 tbsp
Dried oregano2 tsp
Extra-firm tofu400 g
Garlic4 cloves
Lemons2 pc
Red onion1 pc
Cherry tomatoes250 g
Kalamata olives60 g

Method

01
Heat the oven to 220C (200C fan). Halve the potatoes, toss them in a large roasting tray with 2 tbsp of the oil, half the oregano and some seasoning, and roast for 20 minutes.
02
Meanwhile pat the tofu dry with kitchen paper and cut into 2cm cubes. Toss with the remaining oil and oregano, the crushed garlic and the zest and juice of one lemon, and season.
03
Add the tofu, onion wedges and tomatoes to the tray, toss with the potatoes and roast for 20 minutes more until the tofu is golden and the potatoes are crisp.
04
Scatter over the olives, squeeze over the second lemon and serve.

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