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Dinner recipe · from the recipe book

Crispy Tofu and Roasted Potato Bowls with Dill Yogurt

Golden smoked-paprika potatoes and crisp-edged tofu meet garlicky dill yogurt, lemony edamame and crunchy cucumber in a hearty, tangy sheet-pan bowl.

Crispy Tofu and Roasted Potato Bowls with Dill Yogurt

Ingredients

  • 4½ small800 gRed potatoescut into 1-inch chunks
  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 1⅔ cups200 gShelled edamame, frozenthawed
  • 1 medium110 gRed onioncut into wedges
  • 3 tbsp40 gOlive oil
  • 1½ tbsp12 gCornstarch
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1¼ tsp4 gGarlic powder
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • 4 cups loosely packed120 gBaby spinach
  • 2 cups sliced200 gCucumberdiced
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 cup sprigs10 gFresh dillchopped
  • 2 cloves6 gGarlicfinely grated
  • 1 lemon, juiced48 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Toss the potato and red onion on one pan with half the olive oil, half the paprika, half the garlic powder, a third of the salt and half the black pepper; roast 15 minutes.
  3. Meanwhile, pat the tofu dry and toss it on the second pan with the remaining half of the olive oil, the cornstarch, the remaining half of the paprika, the remaining half of the garlic powder and another third of the salt.
  4. Put the tofu in the oven, stir the potatoes, and roast both 25 minutes more, flipping the tofu halfway, until the potatoes are tender and the tofu is crisp and golden.
  5. For the last 5 minutes, scatter the edamame over the potatoes to warm through.
  6. While everything roasts, stir the Greek yogurt, dill, garlic, half the lemon juice, the remaining third of the salt and the remaining black pepper into a sauce; chill until serving.
  7. Toss the cucumber with the remaining half of the lemon juice.
  8. Divide the spinach among four bowls, top with the hot potatoes, onion and edamame so the spinach wilts slightly, then add the tofu and cucumber.
  9. Spoon the dill yogurt sauce over each bowl and serve.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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