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Spanish Style Tofu and Potatoes

This is a simple and tasty dish that is perfect for the end of summer when all your tomatoes are ripe. 
Serves 6 to 8
– 2.5 lbs potatoes, cut into chunks
– 1 large Spanish onion, halved and sliced
– 4 garlic cloves, minced
– zest and juice of one lemon
– 1 pkg tofu, diced
– 6 cups tomato wedges
– 2-4 tbsp olive oil
– 1.5 tbsp smoked paprika
– salt and pepper to taste
– chopped parsley (optional)
Preheat oven to 400 degrees
1. Combine all ingredients (except parsley) in a large bowl and toss to coat. Transfer to a large baking dish with sides.
2. Bake for about an hour, stirring regularly after the first twenty minutes, until potatoes are tender. Garnish with chopped parsley, if desired. 

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