Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a large baking sheet with parchment paper.

2. 2

   Cut the pressed 500 grams of extra-firm tofu into 2.5 cm (1 inch) cubes and in a large bowl, whisk together 3 tablespoons of soy sauce, 1.5 teaspoons of smoked paprika, 1 teaspoon of dried marjoram, 1 teaspoon of garlic powder, 0.5 teaspoon of black pepper, and 1 tablespoon of Dijon mustard. Add the tofu cubes to the marinade and gently toss to coat thoroughly, letting it marinate for at least 15 minutes.

3. 3

   In another large bowl, toss 400 grams of small red potatoes, 2 medium carrots, 2 medium parsnips, and 1 large yellow onion with 3 tablespoons of rapeseed oil, ensuring all vegetables are lightly coated.

4. 4

   Spread the marinated tofu cubes evenly on one half of the prepared baking sheet and spread the seasoned vegetables on the other half, making sure not to overcrowd the pan for even roasting.

5. 5

   Roast in the preheated oven for 20 minutes, then remove the baking sheet, add 200 grams of quartered cremini mushrooms to the vegetables, pour 1 cup (240 ml) of vegetable broth mixed with 1 teaspoon of caraway seeds over the vegetables and tofu, gently tossing the vegetables and flipping the tofu pieces.

6. 6

   Return the baking sheet to the oven and continue roasting for another 25-30 minutes, or until the vegetables are tender and slightly caramelized, and the tofu is golden brown and firm, checking for doneness.

7. 7

   Once roasted, garnish the Tofu Pieczeń z Warzywami generously with 2 tablespoons of freshly chopped dill before serving warm.