Warm Green Bean and Baby Potato Tray with Citrusy Tofu, Capers Vinaigrette, and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan or baking tray with parchment paper.

2. 2

   Cut the firm tofu into cubes or thick rectangles. In a bowl, toss it with 1 tbsp olive oil, lemon zest, 1 tbsp lemon juice, 2 grated garlic cloves, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Let it marinate while you prepare the vegetables.

3. 3

   Place the baby potatoes on the tray. Toss them with 2 tbsp olive oil, dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and half of the chopped garlic. Roast for 20 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, bring a pot of water with a pinch of salt to a boil. Add the green beans and cook for 3 minutes, until tender-crisp. Drain and briefly cool under cold water to keep their color.

5. 5

   Remove the tray from the oven, turn the potatoes, and add the marinated tofu spaced across the tray. Roast for 10 more minutes at 220 °C / 425 °F.

6. 6

   Add the drained green beans to the tray with 1/2 tbsp olive oil, the remaining chopped garlic, a pinch of salt, and another pinch of black pepper. Toss gently and roast for 5 more minutes at 220 °C / 425 °F, until the tofu is golden at the edges and the potatoes are tender.

7. 7

   While the tray finishes cooking, toast the sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until golden. Remove immediately so they do not burn.

8. 8

   Make the vinaigrette by combining the capers, fresh parsley, 2 tbsp lemon juice, Dijon mustard, maple syrup, 1/2 tbsp olive oil, a pinch of salt, and the remaining black pepper in a small bowl. Stir until lightly emulsified.

9. 9

   Serve the tray hot or warm. Spoon the caper-parsley vinaigrette over the top and finish with the toasted almonds just before serving.