- 2 C new potatoes (1-inch dice, or quartered if small)
- 8 OZ fresh mushrooms (sliced thick)
- 1 C frozen peas
- 12 – 16 OZ brick super firm tofu (cut into 1-inch cubes)
- 3 TBS fresh garlic (minced)
- ¼ C olive oil (or more, as needed)
- ¼ C flat-leafed parsley (chopped)
- Kosher salt & fresh ground pepper to taste
Oven: 350°
- Toss potatoes in 1 TBS olive oil to coat and roast 35 to 40 minutes.
- Pat dry tofu cubes, then saute them in 1 to 2 TBS olive oil over medium-high heat for 5 minutes. Turn them gently, until lightly browned on all sides. Remove from pan and set on paper-towel-lined plate.
- Saute mushrooms over medium-high heat in 1 to 2 TBS olive oil until soft, about 3 minutes, set aside.
- Once potatoes are done, in saute pan cook garlic and parsley in 1 TBS olive oil for 30 seconds, until a little soft, add potatoes, mushrooms, tofu and peas and saute on medium-high to high for a minute or so, peas warmed through.
- Season to taste, with salt and pepper.
Yields 4 servings.