Crispy Parmesan Herb Tofu with Smashed Potatoes

Steps

1. Press the tofu for 15 minutes, then cut it into cubes; meanwhile heat the oven to 450°F (230°C) and line two sheet pans with parchment.
2. Bring the water to a boil in a pot with half of the salt, add the potatoes and simmer until just tender, 12 to 15 minutes; drain and let steam dry for 5 minutes.
3. Arrange the potatoes on the first sheet pan and press each chunk flat with the bottom of a glass. Brush with one third of the olive oil and sprinkle with the rosemary and half of the black pepper.
4. On the second sheet pan, toss the carrots with half of the remaining olive oil, the honey and the thyme, then push them to one side.
5. In a bowl, toss the tofu with the cornstarch, the parmesan, half of the garlic, one quarter of the remaining salt and the remaining black pepper, then drizzle with the remaining olive oil except for 10 grams kept for the drizzle; toss again and spread the tofu in one layer beside the carrots.
6. Roast both pans for 25 to 30 minutes, flipping the tofu and carrots halfway, until the potatoes are crackly and golden, the carrots tender and the tofu crisp.
7. While the pans roast, stir the parsley, the lemon juice, the remaining garlic, the remaining salt and the reserved olive oil in a small bowl to make the parsley-lemon drizzle.
8. Pile the potatoes, carrots and tofu onto plates and spoon the parsley-lemon drizzle over the top.