Sheet Pan Baked Tofu and Hasselback Potatoes

An easy and impressive vegan sheet pan dinner. This recipe features seasoned baked tofu alongside beautifully crispy Hasselback potatoes, all cooked on one pan.

Ingredients

• 1 package (12 oz / 350g) tofu, cubed or sliced
• 4 small-medium sized potatoes
• 2 tbsp olive oil
• Dried herbs (thyme, rosemary)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare the Hasselback potatoes: Wash the potatoes and make thin slices into them, being careful not to cut all the way through.
3. On a baking sheet, toss the potatoes and tofu with olive oil, dried herbs, salt, and pepper.
4. Arrange in a single layer on the baking sheet.
5. Bake for 30-40 minutes, or until the potatoes are tender and crispy and the tofu is golden brown.

Enjoy!