Name: Roasted Lemon Tofu with Potatoes, Broccoli & Feta Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 3 Tbsp fresh lemon juice (45 ml); 1 Tbsp plus 1 tsp Dijon mustard (20 ml); 1 tsp mustard seed (optional); 2 tsp honey or agave syrup; 2 medium shallots (halved lengthwise, finely sliced); 1 Tbsp fresh rosemary (finely chopped); 1 clove garlic (minced); 1 tsp smoked paprika; ⅓ cup olive oil (80 ml); salt and pepper (to taste); 1 block extra firm tofu (15 oz / pressed and cubed); 1 lb baby potatoes (halved if large); 1 head broccoli (cut into florets); 1 lemon (sliced); 1 cup feta cheese (180 g); ¼ cup plain Greek yogurt (60 ml / or dairy free plain); 1 clove garlic (minced); juice of 1 lemon; ¼ cup fresh herbs (basil or parsley / or 2 tsp dried herbs); ¼ tsp smoked paprika; pinch red pepper flakes (optional)

1

Searing the Beef

Make it vegan: Swap feta and yogurt for cashew cream or tahini dressing.
Serving tip: Excellent with warm pita bread or couscous.
Meal prep: Marinate tofu and vegetables a few hours ahead for deeper flavour.
Leftovers: Store in fridge up to 3 days. Reheat on a sheet pan at 350°F.

Notes

1

Press tofu 15 minutes. Preheat oven to 425°F (220°C). Line tray with parchment.

2

Whisk lemon juice, Dijon, smoked paprika, and honey. Slowly whisk in oil. Stir in shallots, garlic, rosemary. Season.

3

Toss tofu, potatoes, broccoli with vinaigrette. Spread on tray, top with lemon slices.

4

Roast 20 minutes, toss, then roast 15–20 minutes more until tofu is golden and potatoes tender.

5

Blend feta, yogurt, garlic, lemon juice until smooth. Stir in herbs, paprika, and red pepper flakes. Thin with lemon juice if needed.

6

Serve hot with feta sauce and any extra vinaigrette.

Instructions

3 Tbsp fresh lemon juice (45 ml)

1 Tbsp plus 1 tsp Dijon mustard (20 ml)

1 tsp mustard seed (optional)

2 tsp honey or agave syrup

2 medium shallots (halved lengthwise finely sliced)

1 Tbsp fresh rosemary (finely chopped)

1 clove garlic (minced)

1 tsp smoked paprika

⅓ cup olive oil (80 ml)

salt and pepper (to taste)

1 block extra firm tofu (15 oz pressed and cubed)

1 lb baby potatoes (halved if large)

1 head broccoli (cut into florets)

1 lemon (sliced)

1 cup feta cheese (180 g)

¼ cup plain Greek yogurt (60 ml or dairy free plain)

1 clove garlic (minced)

juice of 1 lemon

¼ cup fresh herbs (basil or parsley or 2 tsp dried herbs)

¼ tsp smoked paprika

pinch red pepper flakes (optional)

Roasted Lemon Tofu with Potatoes, Broccoli & Feta Sauce

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This dish makes weeknight cooking feel special without demanding much in return. The tofu, pressed and roasted until golden, soaks up a lemony vinaigrette that mingles with smoky paprika and fresh rosemary. Potatoes turn soft at the center, broccoli chars at the edges, and roasted lemon slices perfume the whole tray. A creamy feta sauce ties it all together, tangy and cooling against the heat of the oven.

Servings :

4

Calories:

Prep Time

20 min

Cooking Time

40 min

Rest Time

0

Total Time

1 hr