Greek Lemon Tofu with Roasted Potatoes and Mint Peas

A plate filled with lemon oregano tofu, roasted new potatoes, and mint peas.

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Greek Lemon Tofu with Roasted Potatoes and Mint Peas

Greek lemon tofu marinated with garlic and oregano, seared until golden, served with roasted potatoes, red onion, capers, and fresh mint peas.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner

Cuisine: Greek, Mediterranean

Diet:

Servings: Main Courses

Calories: 515kcal

Author: Ruth Grindeland

Cost: fs

Ingredients

Lemon-Oregano Tofu

14 ounces extra-firm tofu, pressed
¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons water
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil, for searing

Roasted Lemon Potatoes with Capers

1 ½ pounds new or baby potatoes, halved
½ small red onion, cut into thick wedges
2 tablespoons olive oil
1 teaspoon dried oregano
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons capers, drained
1 to 2 tablespoons fresh lemon juice
1 teaspoon crushed red pepper (optional)

Mint Peas

2 cups frozen peas
1 tablespoon olive oil or plant-based butter
1 to 2 tablespoons water
¼ teaspoon kosher salt
Black pepper
2 tablespoons chopped fresh mint
1 to 2 teaspoons fresh lemon juice

Instructions

Prepare the Tofu
Drain and press the tofu. Press out as much water as possible so the tofu absorbs the marinade and avoids becoming rubbery.
Cut the tofu in half crosswise at the widest part. Then cut each half into three slabs. Whisk together the olive oil, lemon juice, water, garlic, oregano, salt, and pepper. Add crushed red pepper if you want spice. Arrange the tofu in a shallow dish. Pour ¾ of the marinade over the tofu and marinate for at least 20 minutes while you prepare the potatoes.
Prepare the Potatoes
Preheat the oven to 425°F. Halve the new potatoes. Cut the red onion into thick wedges, leaving the root intact. In a bowl or on the baking sheet, toss the potatoes and onion with olive oil, garlic, oregano, salt, and pepper. Spread the potatoes and onions out and place them cut-side down. If you place them too closely together, they will steam instead of roast. Cook for 25 minutes.
Flip the potatoes, gently toss the onions, add the capers, and scatter them over the pan. Return the baking sheet to the oven for 15 to 20 minutes or until the potatoes are golden. If you can slide a fork into the potato, it is done cooking. Remove from the oven and finish with a squeeze of fresh lemon juice.
Sear the Tofu
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is hot, lay the tofu slabs in a single layer. Cook undisturbed for 3 to 5 minutes until golden. Then flip and cook for another 3 to 5 minutes. In the final minute, pour the remaining marinade over the tofu. The tofu should have golden edges and be tender inside.
Make the Mint Peas
Wipe out the skillet you used to make the tofu. Over medium heat, add 2 tablespoons of water and the frozen peas. Sauté for 3 to 5 minutes, until they are tender and bright green. Add the vegan butter, mint, salt, and pepper. Add fresh lemon juice. You want to keep the lemon light so that peas and mint are the predominant flavors. Then stir well. Taste and adjust with additional lemon or salt as needed.
Serve
Divide the tofu, roasted potatoes, and mint peas among the dinner plates. Garnish with fresh mint, fresh oregano, and a lemon wedge if you want. For a family Greek-style tofu dinner, arrange the potatoes and peas on a large platter and place the tofu slabs on top.

Notes

Keeping the red onion wedges large helps prevent them from burning while roasting with the potatoes. Smaller sizes will cook faster and can burn.
Store each component in separate airtight containers in the refrigerator for up to three days.

Nutrition