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Dinner recipe · from the recipe book

Garlic Herb Roasted Tofu with Potatoes and Carrots

Crisp-edged tofu and golden potatoes and carrots roasted with garlic, rosemary and thyme, finished with lemon, parsley and a sprinkle of edamame for bright, savory bites.

Garlic Herb Roasted Tofu with Potatoes and Carrots

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 1-inch cubes
  • 4 small680 gRed potatoescut into 1-inch chunks
  • 6 medium360 gCarrotscut into 1/2-inch coins
  • 2 cups240 gShelled edamame, frozenthawed
  • 1½ medium160 gRed onioncut into wedges
  • 3 tbsp40 gOlive oil
  • 6 cloves18 gGarlicminced
  • 1½ tbsp12 gCornstarch
  • 1½ tbsp20 gLow-sodium soy sauce
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. In a small bowl, stir together the olive oil, garlic, rosemary, thyme and black pepper to make the garlic herb oil.
  3. In a large bowl, toss the potatoes, carrots and red onion with half of the garlic herb oil and the salt. Spread on one sheet pan and roast for 15 minutes.
  4. Meanwhile, in the same bowl, toss the tofu with the soy sauce, then with the remaining half of the garlic herb oil, then sprinkle with the cornstarch and toss until coated. Spread the tofu on the second sheet pan.
  5. Stir the vegetables, then roast both pans for 25 minutes, flipping the tofu and stirring the vegetables halfway, until the tofu is golden and crisp and the potatoes are tender.
  6. Scatter the edamame over the vegetables for the last 5 minutes to heat through.
  7. Combine the tofu with the vegetables and edamame, drizzle with the lemon juice and sprinkle with the parsley. Serve hot.

Contains: Gluten, Soy.

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

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