Sweet Potatoes & Lemon-Pepper Tofu

🥘 Ingredients

• extra-firm tofu 1
• extra virgin olive oil 2 tbsp
• medium lemon 1
• soy sauce or tamari 1 tbsp
• pure maple syrup 1 tbsp
• Dijon mustard 1 tsp
• Freshly ground black pepper
• medium sweet potatoes 1 ¾ lb
• Extra
• Kosher
• cornstarch or arrowroot powder 2 tbsp
• flat-leaf parsley leaves and tender stems 1 cup
• fresh dill or basil leaves or more parsley ½ cup
• A few handfuls of arugula or baby greens 3 oz
• scallions 3
• medium lemon 1
• Lemony White Bean Spread 16-21.33 tbsp
• capers 2-4 tbsp
• sauerkraut 4 forkful

Lemon-Pepper Tofu

1. 1

   Prepare: extra-firm tofu , extra virgin olive oil , medium lemon , soy sauce or tamari , pure maple syrup , Dijon mustard , Freshly ground black pepper .
2. 2

   NOTE: You’ll need to marinate the tofu for at least 1 hour, or up to 3 days. If you won’t be able to cook the tofu within 3 days, simply refrigerate the plain tofu chunks in an airtight container for up to 5 days.
3. 3

   Slice the tofu vertically into 4 slabs. Cover the slabs with a few paper towels or a thin dish towel, then weigh them down with your heaviest cookbook. Press for 10-15 minutes . OR, use a tofu press if you have one (don’t slice the tofu into slabs first).
4. 4

   In a small bowl, combine the olive oil, 2 tbsp lemon juice, soy sauce, maple syrup, Dijon mustard, and black pepper.
5. 5

   Tear the tofu into ½-inch (1.2 cm) chunks, and add to a shallow glass storage container or pie plate. Pour the marinade over top and toss well. Cover and marinate in the fridge for at least 1 hour, or up to 3 days.
6. 6

   Gather: Lemon-Pepper Tofu (from 1 14-ounce / 400g block + spices) (from meal prep), medium sweet potatoes , Extra virgin olive oil, Kosher salt and freshly cracked black pepper, cornstarch or arrowroot powder . For the herb salad: flat-leaf parsley leaves and tender stems , fresh dill or basil leaves or more parsley , A few handfuls of arugula or baby greens , scallions , medium lemon . For the for serving:: Lemony White Bean Spread , capers , sauerkraut .
7. 7

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425°F / 220°C. Line two rimmed sheet pans with parchment paper.
8. 8

   Take the Lemon-Pepper Tofu and Lemony White Bean Spread out of the fridge.
9. 9

   Prep the potatoes. Scrub the sweet potatoes, but don’t peel. Slice the potatoes in half, lengthwise. Transfer to one lined pan and drizzle the flesh with about 1 tbsp olive oil. Rub the oil into the potatoes with your hands, season with a few pinches of salt and pepper to taste, then arrange them cut side down.
10. 10

    Add the Lemon-Pepper Tofu chunks to the second lined pan. Add the cornstarch and a drizzle of olive oil, and use your hands to toss. Spread out on the pan.
11. 11

    Bake the potatoes and tofu. Transfer the tofu to the top rack, and the potatoes to the bottom rack. Roast undisturbed for 25 minutes , until the tofu is crispy and browned in spots, and the potatoes are completely fork tender and soft. If the potatoes aren’t done, roast for another 5 to 15 minutes (larger potatoes may need 40 minutes total).
12. 12

    While the potatoes and tofu bake, prep the other ingredients. Capers: Smash with the back of a knife, or roughly chop. Set aside. Herb Salad: Chop the parsley and dill/basil. Tear any large pieces of arugula with your hands. Thinly slice the scallions. Juice the lemon. TIP: If saving leftovers only prep as much Herb Salad as you’ll eat. In a bowl, toss the herbs, arugula, and scallions with 1 1/2 tbsp lemon juice, a drizzle or two of olive oil, 1/4 tsp kosher salt, and pepper to taste. Taste, adding more lemon juice for tang, olive oil to balance the acidity, or salt/pepper as needed.
13. 13

    To serve, divide the sweet potatoes across plates and lightly mash the potato flesh. Top each with the tofu and a few dollops ( timer to ⅓ cup / 55 to 75g) of Lemony White Bean Spread. Scatter the Herb Salad on top, or serve on the side. Top everything with the capers and sauerkraut, if using.