Friday, September 15, 2017

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.