Maple Dijon Tofu with Roasted Broccoli & Potatoes
Ingredients
Sauce
- 4 1/2 teaspoons stoneground mustard
- 5 tablespoons pure maple syrup, or to taste
- Pink sea salt, to taste
Tofu
- 8 ounce firm tofu (1/2 a 16-ounce block), cut into bite-size cubes
Potatoes
- 1 1/4 cup yukon gold potatoes, cut into medium-small cubes (I used 1 medium yukon gold potato)
- Avocado oil, enough to lightly coat
- Pink sea salt, to taste
Broccoli
- 3 cups broccoli florets (I used 1 medium-large head of broccoli)
- Avocado oil, enough to lightly coat
- Pink sea salt, to taste
Instructions
- Heat oven to 400 degrees.
- Whisk the sauce ingredients together. Taste, adjusting ingredient amounts if you like.
- Gently fold the tofu cubes into the sauce.
- Carefully place the tofu cubes on 1/3 of a rimmed large metal baking sheet covered in parchment. Liberally brush the tofu with the sauce.
- Meanwhile, toss the cubed potatoes with enough avocado oil to lightly coat on another third of the baking sheet. Bake the tofu and potatoes for 20 minutes, then flip, and cover the tofu with more sauce.
- Gently toss the broccoli with enough avocado oil to coat on the remaining third of the baking sheet.
- Bake everything for 20 minutes.
- Season the potatoes and broccoli with salt, then serve.