Sheet pan Greek tofu and potatoes
Lemony, garlicky tofu and crisp-edged potatoes roasted with red onion and oregano, a Greek taverna dinner made on two sheet pans.
- 60 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.43 a serving
- 470 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 packages extra-firm tofu, drained
- 3 russet potatoes, cut into 1-inch chunks
- 1 red onion, cut into wedges
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- ⅓ cup Kalamata olives, halved (optional)
- 2 tbsp fresh parsley, chopped (optional)
- ½ cup feta cheese, crumbled (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1¼ tsp salt, divided
- ½ tsp black pepper
- 2 tsp dried oregano
Each serving has about 470 calories, 28 g protein, 43 g carbs and 23 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No russet potatoes? Yukon Gold potatoes work.
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
- No Kalamata olives? Black olives work.
- No fresh parsley? Cilantro works.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F with racks in the upper and lower thirds. While it heats, wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
the potatoes and onion on a with 1½ tablespoons oil, ½ teaspoon salt and the pepper. Spread them out and on the lower rack for 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Dolly’s tip: Potatoes need more time than tofu, so they go in first.Meanwhile, the rest of the oil with the lemon zest and juice, garlic, oregano and ¾ teaspoon salt in a large bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the tofu dry, cut it into 1-inch , and gently in the bowl with the lemon mixture.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread the tofu on a second , scraping every bit of the dressing over it, and put it on the upper rack.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
both pans 25 to 30 minutes, turning everything halfway, until the tofu is and the potatoes are crisp at the edges and tender inside.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min 30 sec
Dolly’s tip: Poke the biggest potato with a fork. If it slides in easily, dinner is ready.Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Tip the tofu onto the potatoes, scatter over the olives, and .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Top with parsley and crumbled feta if you like, and serve warm.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
