Description
Roasted Baby Potatoes, Tofu, and Garlic Mushrooms Medley is a hearty, plant-based dish featuring crispy potatoes, golden tofu, and savory mushrooms roasted with aromatic garlic and herbs. Perfect as a main or side dish for any meal.
Ingredients
Units
Scale
- 1 lb baby potatoes, halved
- 1 block firm tofu, cubed
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
- Optional: chopped parsley, lemon juice for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss potatoes with half the olive oil, thyme, salt, and pepper. Roast for 15 minutes.
- In a bowl, toss tofu and mushrooms with remaining oil and garlic.
- Add tofu and mushrooms to the baking sheet with potatoes. Roast an additional 20–25 minutes, stirring halfway, until golden and crisp.
- Garnish with chopped parsley or a squeeze of lemon, if desired. Serve hot.
Notes
- Press tofu for 15 minutes before cooking for better texture.
- Use a mix of mushrooms for added depth of flavor.
- Add a drizzle of soy sauce or balsamic glaze for extra umami.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg