Lunch recipe · from the recipe book

Tofu, Edamame and Potato Tomato Bake

Name: Tofu, Edamame and Potato Tomato Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 14 oz (400 g) Firm tofu, pressed and cut into 3/4-inch cubes; 1¼ cups (150 g) Shelled edamame, frozen, thawed; 2½ small (450 g) Red potatoes, cut into 1/2-inch cubes; 2¾ cups sliced (200 g) White mushrooms, sliced; 1 medium (110 g) Yellow onion, diced; 3 cloves (9 g) Garlic, minced; 14½ oz (411 g) Diced tomatoes, canned; 2 tbsp (30 g) Tomato paste; 3 cups loosely packed (90 g) Baby spinach; 2 tbsp (27 g) Olive oil, divided; 1¾ tsp (4 g) Paprika (sweet or smoked); 2 tsp (2 g) Dried oregano; ½ tsp (3 g) Salt, divided; ½ tsp (1 g) Black pepper; ¾ cup shredded (90 g) Cheddar cheese, shredded; 2 tbsp chopped (8 g) Fresh parsley, chopped

Golden roasted tofu and tender potatoes baked in a smoky oregano tomato sauce with edamame and a bubbling cheddar crust.

Oven
1 hr 15 min · 30 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
Protein 20 g+
Fiber 6 g+
500 calories or less

Ingredients

14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
1¼ cups150 gShelled edamame, frozenthawed
2½ small450 gRed potatoescut into 1/2-inch cubes
2¾ cups sliced200 gWhite mushroomssliced
1 medium110 gYellow oniondiced
3 cloves9 gGarlicminced
14½ oz411 gDiced tomatoes, canned
2 tbsp30 gTomato paste
3 cups loosely packed90 gBaby spinach
2 tbsp27 gOlive oildivided
1¾ tsp4 gPaprika (sweet or smoked)
2 tsp2 gDried oregano
½ tsp3 gSaltdivided
½ tsp1 gBlack pepper
¾ cup shredded90 gCheddar cheeseshredded
2 tbsp chopped8 gFresh parsleychopped

Steps

Preheat the oven to 425°F (220°C) and lightly oil a 9x13-inch baking dish with a little of the olive oil.
On a rimmed sheet pan, toss the tofu and potato with one third of the olive oil, the paprika and half of the salt; roast 20 minutes, stirring once, until the tofu is golden and the potato is nearly tender.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat; cook the onion and mushrooms 7 minutes until browned, then add the garlic for 1 minute.
Stir the tomato paste into the skillet for 1 minute, then add the tomatoes-canned, oregano, black pepper and the remaining salt; simmer 5 minutes.
Stir the spinach into the sauce until wilted, then fold in the edamame.
Lower the oven to 375°F (190°C). Combine the roasted tofu and potato with the tomato sauce and spread it in the baking dish.
Scatter the cheddar over the top and bake 20 minutes until bubbling and the cheese is browned in spots.
Rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Soy.

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

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