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Roasted Tofu and Sweet Potatoes

Roasted Tofu and Sweet Potatoes

Serves 4.


  • 1 (12-16 oz) block tofu
  • 4 small sweet potatoes
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp herbes de provence (or oregano)


  1. Cut tofu into small triangles that are about 1/4 inch thick. Place them on clean toweling. Cover with more toweling and weight down. Allow to drain 1 hour or more. Pat dry and place in a large bowl
  2. Peel sweet potatoes and slice 1/8 inch thick. Cut any oversized slices in half. Place in bowl with tofu.
  3. Preheat oven to 400 degrees F.
  4. In small bowl, whisk together the oil, lemon juice, salt, pepper and herbes de provence.
  5. Pour the oil mixture on top of the sweet potatoes and tofu. Gently toss and mix until well coated.
  6. Spread sweet potatoes and tofu in a single layer on large baking sheet(s) and roast for 25 minutes, turning over once midway. When sweet potatoes and tofu are lightly browned and tender, they are ready to serve.
  7. Serve hot with a side of soy sauce. Great as a main course or side dish!

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