16 oz. extra firm tofu (I use Wildwood Hi-Protein)
3 medium potatoes (I prefer yukon gold)
1/2 cup fresh lemon juice
1 cup faux chicken broth (e.g. Not Chick'n, Imagine No-Chicken, Chik'nish)
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons Tamari or soy sauce
1 tablespoon dill weed
1/2 teaspoon salt
1 teaspoon black pepper
ABOUT:What I love about this is the tofu and potatoes can be baked all together using the same marinade. It's easy, healthy and low fat.
INSTRUCTIONS:Combine all ingredients except tofu and potatoes into a shallow container for marinating. Slice the tofu into 1/2 inch thick rectangles. Place the tofu into the marinade and refrigerate for at least 2 hours, or overnight.
When the tofu is ready to be cooked, preheat the oven to 400 degrees Fahrenheit. Spray non-stick cooking oil onto a a casserole dish or deep baking sheet, at least 9x11 inches. Wash the potatoes and slice into 1/4 inch thick rounds. Layer the tofu and potatoes together into the baking pan, ideally no more than 2-3 layers. Spoon about 1/3-1/2 the marinade over the tofu and potatoes and coat evenly.
Put the baking pan into the 400 degree Fahrenheit oven for about 25-30 minutes or until the potatoes are cooked through. Then take out the baking sheet and spoon a little bit more of the marinade over the tofu and potatoes. Broil for about 3-5 minutes or until the tofu is slightly crispy, but make sure not to burn the potatoes.
Let cool slightly and serve.
Source of recipe: I wrote the recipe.