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Crispy Baked Tofu with Sweet BBQ Hoisin Veggies, Oregano Fries & Chimichurri

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There’s nothing better than a vibrant buddha bowl to nourish you through your day. Baked veggies topped with this homemade chimichurri tastes so good.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Janet @janetsmunchmeals

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.

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