Garlic-Lemon Roasted Potatoes, Tofu & Celeriac
Prep. Time
15 minutes
Cook Time
30 minutes
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
This recipe focuses on getting clear, sharp seasoning on everything without drowning it in sauce. The seasoning mixture turns into a thin coating that sticks and seasons evenly. I cook the celeriac cubes and the pearl potatoes first so they stay tender, then soak them and the tofu cubes in the sauce before roasting. Fifteen minutes is enough to brown everything and keep the texture tight. So we needed one 3qt pot to pre-cook the potatoes and celery (10 minutes each), a bowl for the sauce, and an oven to give a nice roast to the whole thing. When we travel, something like this is easy to put together in an RV, and it's such a wholesome meal which 2 of our 4 kiddos approve of (our middle 2 boys are too picky for anything beyond bland!) and we loooove every bite too. It is truly a fantastic meal for lunch or dinner, and it reheats well the next day.
Ingredients
1 pack super-firm tofu
1 celeriac (celery root)
2 packs, pearl potatoes
For the Sauce
1 tsp dried chili-lime spice
2 tbsps nutritional yeast
1 tsp consomme (or 2 cups of vegetable broth)
2 tbsps garlic-salt
1 tbsp Italian seasoning dried mix
2 cups water (unless veg broth was added; only 2 cups of liquid in total are needed)
3 tbsps olive oil
Instructions
Preheat the oven to broil (high).
Rinse the potatoes, and place them in a 3qt pot. Fill the pot with water and bring to boil - then reduce the heat to medium-low (mild bubbling should continue).
Cook for 10 minutes, then filter and discard the water.
Cut the potatoes in halves.
Peel the celeriac and cut it to 5-6 slices.
Cut each slice longitudinally to 4, and then cut them crosswise into about 1-2'' cubes.
Cook for 10 minutes, then filter and discard the water.
Remove the tofu from the package (discard the liquid as well).
Cut the tofu block lengthwise into 5 thick slabs, then slice each slab crosswise into 5 wide strips. Turn the strips and cut them into 1-inch cubes.
Making the Sauce and Putting the Dish Together
In a large mixing bowl, combine all the sauce ingredients and mix vigourously until consistent.
Drop all potato halves in the bowl and mix them so they are covered thoroughly. Then, remove the potato halves, and place them on a lined pan sheet. Repeat this step for the tender celeriac cubes and tofu cubes.
Place the pan in the oven and roast for 10-15 minutes or until nicely golden-browned. Please note this step varies in length, depending on the strength of the oven - keep a close eye on the pan, so it doesn't burn.
Notes
Seasoning is really the trick here. You can play with the sauce ingredients, but keep in mind the mix needs to be extra flavorful to grab on to your tofu, potatoes and celeriac, so that the result is not bland.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.