Tofu Potato Roast - Savor da Slop

IS THAT PARMESAN? Yeah. Let's not talk about it

Ok, so today I’ve got a bit of a bummer. I’m confident in what I threw together, but my execution was… less than optimal. My day got away from me and it was certainly reflected in the meal. 

FRIED is the perfect place to share my cooking journey, including my failures. Hey, maybe you can learn something from my failures. 

Here’s what happened. I literally got distracted. My lentils were on the stove and started to boil and I just didn’t turn them down. By the time I went to go check on them, all the water had boiled off and the Better than Bouillon was starting to burn and stick to the bottom. I still ate it, wasn’t great, wasn’t inedible. 

Secondly, my seasoning in general was, well, bad ok, it was bad. I’m known for overseasoning my food and putting together spices from around the world. Not necessarily a bad thing, but today didn’t go great. My throat was slightly sore and inflamed, so naturally, turmeric was going to be a staple seasoning (supposedly an anti-inflammatory). I overdid it. A lot. It was my main spice, and in a roast like this, it can’t be the main spice. It’s umami flavor can be overwhelming, especially if not paired with a more vibrant spice. Oh, and my hands are still stained from the turmeric. 

Lastly, Joshua Weissman would crucify me cause my salt-levels were very off which made the turmeric even more potent. Even for Joshua, this was oversalted.

Anyway, here’s what you should do. 

BREEZY PREP

This one’s easy. Preheat your oven to 425 and throw in a sheet tray. Hopefully with a silicon mat. 

Chop onions, red pepper, and zucchini into large chunks. Toss with a little oil, salt, pepper (maybe not turmeric lol). 

Next, chop potatoes into mini cubes that will roast quickly. Do the same with your drained tofu. Toss them with oil, salt, pepper, and a LITTLE turmeric. Chili powder would go nicely as well. 

Once your sheet tray is heated, throw everything you just chopped up onto the tray and roast for 45 min. That’s it. That’s the recipe. 

IF YA WANT

I chose to add a serving of green lentils cooked in vegetable broth. Added some protein and a new flavor profile. Totally optional, but highly encouraged. 

Now, I would top this with some sriracha for some nice spice and acidity. If not, it would also go nicely over a bed of lettuce tossed with balsamic, salt and pepper. Balsamic’s gonna add the little bit of acidity the dish needs.