Dinner recipe · from the recipe book

Crispy Tofu Hash Bowls with Chimichurri

Name: Crispy Tofu Hash Bowls with Chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium (800 g) Russet potatoes, cut into 3/4-inch cubes; 1¼ lb (560 g) Firm tofu, pressed and cut into 3/4-inch cubes; 2 cups (240 g) Shelled edamame, frozen, thawed; 2 medium (240 g) Red bell pepper, cut into 1-inch pieces; 1 medium (110 g) Red onion, cut into wedges; 2 tbsp (16 g) Cornstarch; 1 tbsp (15 g) Low-sodium soy sauce; 2½ tsp (6 g) Paprika (sweet or smoked), smoked; 1 tsp (3 g) Garlic powder; ⅓ cup (75 g) Olive oil, divided; ¾ tsp (4 g) Salt, divided; ¾ tsp (2 g) Black pepper; ¾ cup chopped (45 g) Fresh parsley, finely chopped; 1 cup chopped (16 g) Fresh cilantro, finely chopped; 3 cloves (9 g) Garlic, minced; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Crushed red pepper; 2 tbsp (30 g) Apple cider vinegar

Golden sheet-pan potatoes and smoky crisp tofu cubes meet sweet roasted peppers and edamame under a bright, garlicky parsley-oregano chimichurri.

Sheet pan
1 hr · 30 min hands-on
Serves 4
Vegan

46–60 g carbs
Protein 20 g+
Fiber 6 g+
Sodium 600 mg or less

Ingredients

4 medium800 gRusset potatoescut into 3/4-inch cubes
1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
2 cups240 gShelled edamame, frozenthawed
2 medium240 gRed bell peppercut into 1-inch pieces
1 medium110 gRed onioncut into wedges
2 tbsp16 gCornstarch
1 tbsp15 gLow-sodium soy sauce
2½ tsp6 gPaprika (sweet or smoked)smoked
1 tsp3 gGarlic powder
⅓ cup75 gOlive oildivided
¾ tsp4 gSaltdivided
¾ tsp2 gBlack pepper
¾ cup chopped45 gFresh parsleyfinely chopped
1 cup chopped16 gFresh cilantrofinely chopped
3 cloves9 gGarlicminced
2 tsp2 gDried oregano
½ tsp1 gCrushed red pepper
2 tbsp30 gApple cider vinegar

Steps

Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
Press the tofu for 10 minutes while you cut the potatoes, bell pepper and red onion.
On the first pan, toss the potatoes with 20 g of the olive oil, half the salt, the black pepper and half the smoked paprika; spread out and roast 15 minutes.
Meanwhile, in a bowl, toss the tofu cubes with the soy sauce, then the cornstarch, the garlic powder and the remaining smoked paprika, and 15 g of the olive oil; spread on the second pan with the bell pepper and red onion, drizzled with another 10 g of the olive oil.
Put the tofu pan in the oven, flip the potatoes, and roast both 25 minutes more, adding the edamame to the tofu pan for the last 8 minutes, until the potatoes are crisp and the tofu is golden.
While they roast, make the chimichurri: stir the parsley, cilantro, garlic, oregano, red pepper flakes, cider vinegar, the remaining olive oil and the remaining salt in a small bowl; let it sit.
Divide the potatoes among four bowls, top with the tofu, bell pepper, red onion and edamame, and spoon the chimichurri over each.

Contains: Gluten, Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Crispy Tofu Hash Bowls with Chimichurri

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?