Greek Tofu and Potato Bowl with Lemon Cilantro Aioli

Name: Greek Tofu and Potato Bowl with Lemon Cilantro Aioli
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 tsp Cayenne pepper; 0.5 tsp Cayenne pepper; 0.5 tsp Smoked paprika; 1 tsp Agave syrup; 2 tbsp Lemon juice; 0.25 cup, chopped Cilantro; 0.5 cup mayonnaise; as needed Balsamic glaze; 2 tbsp Olive oil; 1 block Extra firm tofu; 1 tsp Salt; 1 tsp Smoked paprika; 1 tsp Cinnamon; 1 tsp Turmeric; 2 tsp Cumin; 1 small, diced Red onion; 1 cup, chopped Kale; 800 g Yukon gold potatoes

Becca N. @cook_114071218

The cinnamon in this spice blend gives the dish a warm, comforting, wintry feel. Hearty but healthy and delicious. Vegetarian, could probably swap tofu for another protein.

Becca N. @cook_114071218

The cinnamon in this spice blend gives the dish a warm, comforting, wintry feel. Hearty but healthy and delicious. Vegetarian, could probably swap tofu for another protein.

Saved

Ingredients

2 servings

0.5 tspCayenne pepper
0.5 tspCayenne pepper
0.5 tspSmoked paprika
1 tspAgave syrup
2 tbspLemon juice
0.25cup, chopped Cilantro
0.5 cupmayonnaise
as neededBalsamic glaze
2 tbspOlive oil
1 blockExtra firm tofu
1 tspSalt
1 tspSmoked paprika
1 tspCinnamon
1 tspTurmeric
2 tspCumin
1small, diced Red onion
1cup, chopped Kale
800 gYukon gold potatoes

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Steps

1

Preheat oven to 400°F.
2

Drain and press tofu, then cut into cubes.
3

Quarter the potatoes.
4

Mix cumin, turmeric, cinnamon, smoked paprika, salt, and cayenne.
5

Toss potatoes with 1 tbsp olive oil and half the spice mix.
6

Toss tofu with 1 tbsp olive oil and remaining spice mix.
7

Arrange potatoes and tofu on a lined baking sheet. Bake 20 mins, flip, bake 20 mins more.
8

Sauté red onion in a pan with 1 tbsp olive oil for 8-10 mins.
9

Add kale, cook until onions are soft and kale is wilted, about 5 mins.
10

Mix aioli ingredients in a bowl.
11

Let potatoes and tofu cool 10 mins. Assemble bowl with potatoes, tofu, sautéed veggies, aioli, and balsamic glaze.