Categories: dinner, vegan

Ingredients

• 1 tablespoon olive oil
• 1/4 cup Dijon mustard
• 2 tablespoons lemon juice
• 2 teaspoons dried thyme
• 2 tablespoons paprika (hot or sweet)
• 11/2 pounds potatoes, cut into large chunks
• 1 package extra firm tofu, cut into large cubes
• 1/2 cup vegetable stock
• Salt
• Freshly ground pepper

Directions

1. Preheat oven to 425F.

2. Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.

3. Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper.

4. Pour the broth over and bake, uncovered, for 45 minutes to 1 hour, until potatoes are tender on the inside and crispy outside. Stir occasionally.

5. Remove from the oven and allow to cool slightly before serving.

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