From craving to table
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the diced potatoes with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- 3
While potatoes are roasting, cut the tofu into 1-inch cubes. Pat dry with a paper towel.
- 4
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
- 5
In the same skillet, add the onion and sauté for 3-4 minutes until soft. Add garlic and red bell pepper; cook for another 2-3 minutes.
- 6
Stir in crushed tomatoes, sweet paprika, cayenne (if using), sugar, oregano, and 1/2 teaspoon salt. Simmer for 5-7 minutes until slightly thickened.
- 7
Add the crispy tofu to the tomato sauce and stir to coat.
- 8
In a large casserole dish, layer the roasted potatoes and pour the tofu-tomato mixture over the top. Gently mix to combine.
- 9
Return the casserole to the oven for 10 minutes to meld flavors.
- 10
Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.