Name: Crispy Tofu with Roasted Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 sweet potatoes, unpeeled (about 1 pound); 1 12-ounce package trimmed green beans; 6 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 14- to 16-ounce block extra-firm tofu, drained; 3/4 cup fresh parsley; 1/3 cup roughly chopped fresh chives, plus more for topping; Grated zest of 1 lemon, plus 4 teaspoons lemon juice; 3 tablespoons roasted salted almonds, roughly chopped

Directions

Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

Photograph by Andrew Purcell

Crispy Tofu with Roasted Vegetables

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