Get the Recipe:Vegan Sheet Pan Potatoes And Tofu (Gluten-free)
Yield: 4
Prep Time: 30mins
Cook Time: 45mins
Total Time: 1hr15mins
These vegan sheet pan potatoes and tofu are perfect for a dinner that's fuss-free and made with wholesome ingredients! Gluten-free, packed full of flavour.
7ozfirm tofu, (depending on the type of tofu you use, you may need to press it for around 10 minutes)
11-inch pieceginger, peeled and grated
2tbspapple cider vinegar
2tbsptamari
1tsppaprika
1tspcelery salt
17ozpotatoes
7ozmushrooms
1largered onion
4clovesgarlic
black pepper, to taste
Equipment
Conventional oven
Mixing bowl
Baking tray
Baking paper
Instructions
Preheat the oven to 200 degrees C/400 F.
Add 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*.
In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
Transfer 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.
Serve immediately, or store in the fridge for 3-4 days in an airtight container.
Video
Notes
For best results, leave to marinade in the fridge overnight, covered.