Baked Tofu And Potatoes Recipe

This recipe transforms a classic baked chicken and potatoes dish into a delicious vegan masterpiece! Perfectly crispy pan-fried tofu and tender roasted potatoes come together in a flavorful, easy-to-make meal. Forget complicated vegan recipes – this one's a winner, even for beginners. Get ready for a satisfying and surprisingly quick weeknight dinner!

Prep Time 15 mins
Cook Time 40 mins
Calories 174.8 kcal
Protein 13g
Rating 4.9 (7 Reviews)
Baked Tofu And Potatoes 101

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Tofu And Potatoes

  • 14 oz extra-firm tofu
  • 1 lb potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Bragg's Liquid Aminos
  • 0 Red Wine Vinegar
  • 0 Oregano
  • 0 Thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 0 Chili Powder
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

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How to Make Baked Tofu And Potatoes

  1. Preheat your oven to 350°F (175°C).
  2. Chop 1 lb of potatoes into 1-inch cubes. Press 14 oz of extra-firm tofu to remove excess water, then cut into 1-inch cubes.
  3. In a large bowl, toss the potatoes and tofu with 2 tablespoons olive oil, 1 tablespoon Bragg's Liquid Aminos (or soy sauce), 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
  4. Spread the mixture evenly in a large baking dish.
  5. Bake for 20 minutes.
  6. Flip the tofu and potatoes gently with a spatula.
  7. Continue baking for another 20 minutes, or until the potatoes are tender and the tofu is golden brown and crispy.
  8. Serve hot and enjoy! Garnish with fresh herbs like parsley or chives if desired.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

5g

Fat

7g

Carbs

5g