Ingredients
Baked Veggies
- 1/2 Eggplant diced
- 1 large Zucchini diced
- 1 Bell Pepper diced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Oil
- 1 block Extra-firm Tofu pat dry and cut into cubes
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Chili Powder
- 1 tbsp Hoisin Sauce
Chimichurri
- 1/2 bunch Cilantro
- 1/2 bunch Parsley
- 1 Lemon juiced
- a splash Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 tbsp Jalapeno Pepper minced
- Salt & Pepper to taste
- 3 cloves Garlic minced
Baked Potatoes
- 1-3 Potatoes sliced into wedges
- Oil as needed
- 1-2 tsp Dried Oregano
- Salt to taste
Instructions
Baked Potatoes
- Drizzle oil, salt, pepper and oregano on potatoes. Toss until potatoes are coated. Set aside.
Baked Veggies
- In large bowl, mix oil and spices. Add tofu cubes, gently toss to coat. Remove tofu and spread onto sheet pan. Place potatoe wedges next to tofu.
- On a second sheet pan, spread out veggies and drizzle remaining oil/spice mixture onto them, and toss.
- In 400 degree oven, bake for about 40 minutes, flipping after 20 minutes.
- When veggies have cooled slightly, gently toss them with the hoisin sauce.
Chimichurri
- Blend all ingredients together and set aside.