Crispy tofu potato tray bake

Torn tofu, potato cubes and broccoli share this oven dinner, with smoky paprika spread over the potatoes and tofu. The potatoes start first because their firm centers need more time. A roomy tray gives the tofu edges and broccoli tips space to brown while the vegetables become tender.

Size the vegetables for the same finish

Cut the potatoes into the listed small cubes and keep their sizes fairly even. A few oversized pieces can remain hard when the rest of the tray looks ready. Dry the cut potatoes if they are wet from washing, then toss them thoroughly with their share of the oil and seasoning.

Broccoli needs smaller florets with enough stem attached to stay intact when turned. Thick stalk sections can join the tray if you trim the tough outside and cut the tender middle thinly. Put pieces of similar thickness together so you can check the slower ones near the end.

When the tofu and broccoli join the potatoes, spread everything back into a single layer. A mound in the middle holds moisture between the pieces. Use two trays if necessary, giving each some space in the oven and swapping their positions partway through. The meal does not depend on fitting it all onto one crowded pan.

Torn tofu gives the seasoning somewhere to cling

Drain firm tofu and pat it dry before tearing. Irregular pieces have thin edges and small crevices that catch oil and paprika. Keep the chunks large enough to turn with a spatula; very fine crumbs can darken before the potatoes are tender.

Toss the tofu with its seasoning in a bowl so the measured oil spreads over more of its surface. Then move it to the tray without pouring extra water from the tofu package into the pan. Turn the pieces with a broad spatula rather than repeatedly breaking them up with a spoon.

Check the potatoes with the tip of a knife. Color alone does not tell you whether the centers have softened. Watch the broccoli tips as well, shifting darker pieces away from a hot edge of the tray if needed. Lemon goes over the hot food at the end so it is distributed with the pan juices.

Portion the roast for later

This batch divides into three meals. Let steam escape briefly, then transfer leftovers to shallow containers and refrigerate within two hours. Use within three days. The broccoli and tofu will soften during storage, even if their edges were crisp when first served.

Reheat until steaming throughout, keeping pieces spread out when using the oven. Cauliflower is the listed alternative to broccoli; cut it into small florets and check its center for tenderness. Sweet potatoes can replace potatoes, with softer edges in the finished tray.