Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Preheat your oven to 200°C (400°F); meanwhile, peel and cut 2 medium ripe plantains into 1-inch thick rounds and halve 500 grams of small yellow potatoes.

3. 3

   Prepare the hogao by finely dicing 1 medium red onion and 2 medium Roma tomatoes, then mincing 3 garlic cloves.

4. 4

   In a medium bowl, combine the diced onion, tomatoes, minced garlic, 1 teaspoon of aji powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing well to form a thick sauce.

5. 5

   Toss the pressed tofu cubes, plantain rounds, and halved potatoes with the prepared hogao sauce until everything is evenly coated, ensuring each piece is well-seasoned.

6. 6

   Spread the coated tofu, plantains, and potatoes in a single layer on a large baking sheet lined with parchment paper.

7. 7

   Roast for 30-35 minutes, flipping the vegetables and tofu halfway through, until the potatoes are tender, the plantains are caramelized, and the tofu is golden brown and slightly crisp, then squeeze the juice of 1 whole lime over the roasted dish.

8. 8

   Garnish the Tofu Asado con Plátano y Papas al Hogao with 0.25 cup of fresh cilantro and serve immediately as a flavorful Colombian main course.