POTATO-VEG PART:
500 grams Baby potatoes, halved
2-3 Bell Peppers, cubed
1 Onion, large dice
2 Garlic cloves, chopped
1-2 Tablespoons Olive oil
2 Tablespoons Fresh Rosemary, chopped (1 Tablespoon if dried)
2 Tablespoons Fresh Thyme, chopped (1 Tablespoon if dried)
3/4 teaspoon Smoked Paprika
EGGY TOFU PART:
1 block of Firm Tofu
2 Tablespoons VEGAN Mayo
1 Tablespoon Dijon Mustard
3 Tablespoons EGGY NUTRITIONAL YEAST seasoning
Salt & Pepper to taste
4 Tablespoons Water (just to make it workable)
Toss vegetables together and spread out evenly on a pan or oven-safe casserole dish. Preheat the oven to 200°C / 400°F.
Mix and coat the entire tofu. Add it to the top of the veggies from above and roast for 25-30 minutes at 200°C / 400°F. Check if it’s done enough with crispy edges. Serve whole, sliced, or scramble the tofu if you like. Roast for another 10-15 minutes before serving.