Baked Tofu with Peppers
Tofu, potatoes, peppers and onions roasted with fresh herbs, topped with a creamy sauce
LUNCH/DINNER
Total
55min
Prep
15min
Cook
40min
Servings:servings
- 800 grSmall Potatoes
- 3Bell Peppers
- 2Onions
- 4 clovesGarlic, minced
- 4 tbspOlive Oil
- 3 tbspFresh Rosemary
- 3 tbspFresh Thyme
- 2 tspSmoked Paprika
- 400 grTofu
- 4 tbspVegan Mayonnaise (I used Hellmann's)
- 2 tbspDijon Mustard
- 6 tbspNutritional Yeast
- 8 tbspWater
- Salt to taste
- Black Pepper to taste
Baked Tofu with Peppers
Tofu, potatoes, peppers and onions roasted with fresh herbs, topped with a creamy sauce
LUNCH/DINNER
Total
55min
Prep
15min
Cook
40min
Servings:servings
INGREDIENTS
- 800 grSmall Potatoes
- 3Bell Peppers
- 2Onions
- 4 clovesGarlic, minced
- 4 tbspOlive Oil
- 3 tbspFresh Rosemary
- 3 tbspFresh Thyme
- 2 tspSmoked Paprika
- 400 grTofu
- 4 tbspVegan Mayonnaise (I used Hellmann's)
- 2 tbspDijon Mustard
- 6 tbspNutritional Yeast
- 8 tbspWater
- Salt to taste
- Black Pepper to taste
INSTRUCTIONS
- 1Wash and halve the potatoes.
- 2Cut the peppers and onions into cubes.
- 3Finely chop the garlic, rosemary and thyme.
- 4Combine the potatoes, peppers, onion, garlic, olive oil, rosemary, thyme and smoked paprika in a large bowl and mix well.
- 5Spread the mixture evenly in a roasting tin.
- 6Preheat the oven to 200°C.
- 7In a bowl, blend the tofu (whole) with the mayonnaise, mustard, nutritional yeast, salt, pepper and water until smooth.
- 8Spread the tofu mixture on top of the vegetables and bake for 30 minutes at 200°C.
- 9Check that it's done — the tofu should have a crispy crust. Once ready, remove from the oven. Serve the tofu whole, sliced or crumbled, as you prefer. For extra crispiness, roast for another 10–15 minutes before serving.