Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a mixing bowl, whisk together 1/4 cup sour orange juice, 2 minced garlic cloves, 1/2 teaspoon ground cumin, 1/4 teaspoon annatto powder, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the flavorful mojo marinade.

3. 3

   Add the pressed tofu cubes to the mojo marinade, gently toss to coat thoroughly, and let them marinate for at least 20 minutes while you prepare the potatoes and preheat the oven.

4. 4

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit), then toss 500 grams of potato wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, spreading them evenly on a large baking sheet.

5. 5

   Roast the potato wedges for 15 minutes, then add the marinated tofu to the same baking sheet, ensuring everything is in a single layer for even cooking, and continue roasting for an additional 20-25 minutes until the tofu is golden and the potatoes are tender.

6. 6

   While the tofu and potatoes are roasting, prepare the salsa by combining 1 diced medium tomato, 1/2 thinly sliced small red onion, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and an optional 1/2 teaspoon ají paste in a small bowl.

7. 7

   Serve the roasted tofu and potatoes immediately, garnished with an extra sprinkle of fresh cilantro, accompanied by the fresh tomato and onion salsa for a burst of Ecuadorian flavor.