Roasted Veggie Plate with Crispy Tofu
From: Ian Seddon's Cookbook
🥘 Ingredients
- Ginger-Tahini Sauce 8 tbsp
- baby potatoes 1 ½ lb
- large cauliflower 1
- extra virgin olive oil 5 tbsp
- of garlic 12 clove
- ground cumin 2 tsp
- sweet or hot paprika 1 ½ tsp
- Aleppo pepper or red pepper flakes ½ tsp
- Kosher
- Tofu Cubes 1
- cornstarch 3 tbsp
- scallions 3
- flat-leaf parsley leaves and tender stems 1 cup
- roasted cashews or peanuts ¼ cup
- large lime 1
- Fresno chile pepper or jalapeño 1
If you bought Yukon gold potatoes instead of baby potatoes, cut them into bite-sized pieces. If you bought sweet potatoes instead of regular potatoes, peel them and cut into ½-inch (1.5 cm) pieces; you may want to toss the veggies halfway through roasting. If you have pre-peeled garlic cloves instead of a whole head, use 12 clove, and check a bit early to ensure they don’t burn. If the cloves are very fat, cut them in half, cut sides face down. For pan-fried tofu, I don’t recommend replacing the cornstarch with arrowroot powder, as it can make the tofu a bit gummy. Potato starch works decently well. If you bought roasted chickpeas, crispy lentils, or avocado to supplement this meal, simply add them on top after spooning on the Ginger-Tahini Sauce. Storage: Store the roasted veggies separately from the tofu in the fridge; both will stay good for 3 to 4 days. Reheat the veggies on a sheet pan in the oven at 350ºF / 175ºC for 10 to 12 minutes until revived. Reheat the tofu on the same pan or in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crisp. The scallions and parsley don’t keep well chopped, so only chop as much as you’ll be able to eat. Assemble as listed in step 7. Nutrition boost: Use a mix of cauliflower and broccoli for more color. Top your plate with some arugula lightly dressed with lemon juice/vinegar and olive oil. For more protein, make more pan-fried tofu. Shortcut: If you bought pre-baked tofu, simply cube it and assemble it as listed in step 7.
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1Gather: Ginger-Tahini Sauce , baby potatoes , large cauliflower , extra virgin olive oil , of garlic , ground cumin , sweet or hot paprika , Aleppo pepper or red pepper flakes , Kosher salt and freshly cracked black pepper, Tofu Cubes , cornstarch , scallions , flat-leaf parsley leaves and tender stems , roasted cashews or peanuts . For the for serving:: large lime , Fresno chile pepper or jalapeño .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC. Grab two rimmed sheet pans; for easier cleanup, line them with parchment paper; for better browning, keep them unlined.
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3Take the Ginger-Tahini Sauce out of the fridge to come to room temp.
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4Cut the baby potatoes into quarters (for very small potatoes, cut in half).
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5Add the potatoes and cauliflower to a large bowl. Add 3 tbsp olive oil, the unpeeled garlic, cumin, paprika, chili flakes (if using), 1 1/2 tsp kosher salt, and lots of black pepper. Toss well to combine. Spread out across the pans, placing any cauliflower florets flat side down to maximize browning. Roast for 25 minutes , or until the veggies are tender and nicely browned. No need to flip, but if your oven has hot spots, rotate the pans by 180º or switch the position of the racks halfway through.
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6While everything roasts, cook the tofu and prepare your side salad (if you’re making one). Tofu: Pat dry the Tofu Cubes. In a medium bowl, use a silicone spatula to gently toss the tofu with the cornstarch, 1/2 heaping teaspoon of kosher salt, and several cracks of pepper. Line a cutting board with paper towels. Heat a 12-inch (30 cm) nonstick frying pan over medium-high with 2 tbsp olive oil. Once shimmering, add the tofu, leaving behind excess starch. Spread out in an even layer. Fry until golden brown on the bottom, 5 to 7 minutes (reduce the heat to medium if the tofu starts burning). Use a wide spatula to flip the tofu. If the oil has dried up, add a drizzle more for even cooking. Cook until golden brown on the bottom, about 5 minutes. Transfer the tofu to the paper towels to absorb excess oil.
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7While the tofu cooks, prep the other ingredients. Scallions: trim the roots and bruised tops, then thinly slice on a bias. Parsley and cashews (if using): chop both of these. Lime: slice into quarters. Fresno or jalapeño pepper (if using): thinly slice into rounds.
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8When the veggies are done roasting and the garlic is cool enough to touch, squeeze the cloves out of their skins. Divide the veggies and garlic plus fried tofu between plates. Spoon the Ginger-Tahini Sauce on top. Garnish with scallions, parsley, plus chile pepper and cashews if using. Serve with lime wedges (squeeze on top before enjoying) and serve with your side salad, if you made one.