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Greek Marinated Tofu and Potatoes

What you need: 

16 oz. extra firm tofu (I use Wildwood Hi-Protein)
3 medium potatoes (I prefer yukon gold)
1/2 cup fresh lemon juice
1 cup faux chicken broth (e.g. Not Chick'n, Imagine No-Chicken, Chik'nish)
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons Tamari or soy sauce
1 tablespoon dill weed
1/2 teaspoon salt
1 teaspoon black pepper
spray oil

What you do: 

ABOUT:What I love about this is the tofu and potatoes can be baked all together using the same marinade. It's easy, healthy and low fat.
INSTRUCTIONS:Combine all ingredients except tofu and potatoes into a shallow container for marinating. Slice the tofu into 1/2 inch thick rectangles. Place the tofu into the marinade and refrigerate for at least 2 hours, or overnight.
When the tofu is ready to be cooked, preheat the oven to 400 degrees Fahrenheit. Spray non-stick cooking oil onto a a casserole dish or deep baking sheet, at least 9x11 inches. Wash the potatoes and slice into 1/4 inch thick rounds. Layer the tofu and potatoes together into the baking pan, ideally no more than 2-3 layers. Spoon about 1/3-1/2 the marinade over the tofu and potatoes and coat evenly.
Put the baking pan into the 400 degree Fahrenheit oven for about 25-30 minutes or until the potatoes are cooked through. Then take out the baking sheet and spoon a little bit more of the marinade over the tofu and potatoes. Broil for about 3-5 minutes or until the tofu is slightly crispy, but make sure not to burn the potatoes.
Let cool slightly and serve.
Source of recipe: I wrote the recipe.

Preparation Time: 
2.5 hours, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

I made the recipe last night - I was ready for a change from my usual tofu marinades. It wasn't bad, but I might make some changes if I cook this again. I may have used a baking dish that was too deep, but I had a hard time getting the potatoes and tofu to cook evenly. I ended up mixing the tofu and potatoes after it was done cooking (essentially turning it over) and putting it back in the oven. Mine turned out a little soggier than I expected, also  -- possibly too much marinade in the roasting pan. After looking at some other online recipes for greek roasted potatoes, I might try this again with oregano instead of dill. The marinade flavor was pretty good, though.

All in all not bad, but it didn't have the "wow" I was hoping for.

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