Chimichurri Crispy Tofu with Roasted Vegetables by Aneeqafarid

Ingredients

• 400g Extra-firm tofu, drained and pressed
• 2 large Carrots, sliced into rounds
• 1 medium Zucchini, sliced into half-moons
• 2 medium Potatoes, cubed
• 4 tbsp Chimichurri sauce (fresh parsley, garlic, oil, vinegar)
• 2 tbsp Balsamic glaze
• 1 tbsp Maple syrup or agave (honey substitute)
• 2 tbsp Cornstarch (for tofu coating)
• 3 tbsp Olive oil
• 1 tsp Smoked paprika and garlic salt
• 2 charred lemon wedges

Instructions

1. Toss potato cubes with oil and seasoning; bake at 200°C (400°F) for 20-25 minutes until golden.
2. Air fry or roast carrots and zucchini at 190°C (375°F) for 12-15 minutes until tender-crisp.
3. Cut pressed tofu into 1-inch thick slabs. Pat very dry and coat lightly in cornstarch and seasoning.
4. Heat oil in a heavy skillet over medium-high heat. Sear tofu for 4-5 minutes per side until a deep golden crust forms.
5. Whisk the balsamic glaze with the maple syrup/agave in a small bowl.
6. Drizzle the honey-substitute glaze over the roasted vegetables.
7. Serve with charred lemon wedges on the side.
8. Plate the crispy tofu, top generously with fresh chimichurri, and serve alongside the glazed vegetables.