Daily Vegan Lunch for 26 April, 2013: Herbed Potatoes, Carrots, and Tofu

herbed potatoes, carrots, and tofu

I wish I could claim I ate these potatoes with a lovely, healthy salad on the side for a perfect whole meal. Uh, I didn’t. I just ate them on their own microwaved at work and my husband finished off the rest later that night. Maybe next time I’ll get around to making that salad…

INGREDIENTS:

9 small Yukon gold potatoes, 4 medium-sized Russet potatoes, or any other potato, washed with skins on
2-3 carrots, chopped
1/2 block firm tofu (about 1.5 cups) cubed
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil

Salt to taste

DIRECTIONS:

Heat oven to 400 degrees. Chop potato, carrots, and cube firm tofu. Mix them and place them in a large casserole dish. Drizzle oil, herbs, and salt over the top and then toss them to mix. Put in the oven for 30 minutes, then stir and unstick any potatoes that are clinging to the bottom of the casserole. Bake 30 more minutes until vegetables and tofu begin to brown.

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