Not too long ago I asked you guys what kind of recipes you were interested in seeing on the blog. I got a lot of requests for simple and easy meals, as well as more variations on cooking tofu. With this in mind, I wanted to combine these two into one easy and delicious recipe.
Tofu is one of my favorite plant proteins because it is so versatile and sucks up any flavor you’re giving it. I’ve done a lot of asian variations on tofu but wanted to see if I could do of an Italian feel. I already have a recipe for balsamic tofu but wanted to make this a little more fresh and full of different herbs.
I also thought it would be fun to add some vegetables and potatoes to this dish to make it a complete meal.
This is a great dish to whip up and is so incredibly flavorful. I really am not the biggest fan of keeping the same flavor throughout all the sides but keeping them very similar. I like when my dishes have their differences in flavor but come together perfectly.
I always like to cook my veggies separately, because for me I need the flavors separate. Does this make sense?
This dish is so filling and packed with so many delicious flavors. I really loved the way I cooked this tofu and intend on doing it a lot in the future. It would also be great thrown in pastas or salads. I wanted this to resemble the classic “lemon chicken” dish but cruelty free and 10x healthier.
I’m so happy with how this turned out and I know you’ll love it!
If you ever make any of my recipes, don’t forget to tag me on Instagram @Plantbasedjane so I can see!