oven-baked vegetables

Ingredients for 3 servings:

• 500 g potatoes
• 100 g zucchini
• 200 g carrot(s)
• 200 g tofu, natural
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp paprika powder, sweet
• 1 tsp thyme, dried
• 1 tsp basil, dried
• ½ tsp rosemary, dried
• ½ tsp oregano, dried
• 1 tsp salt
• 150 g soy yogurt (yogurt alternative), unsweetened
• 1 small garlic clove(s)
• ½ tbsp dill, fresh, chopped
• 1 tbsp chives, fresh, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegan

Cut the vegetables into large wedges and place them on a baking sheet lined with parchment paper. Dice the tofu and add it to the baking sheet. In a small bowl, combine the olive oil, lemon juice, salt, paprika, and dried herbs to make a marinade. Pour over the vegetables and mix well, preferably with your hands, so that everything is lightly coated. Place the baking sheet in an unheated oven and bake at 200°C (top/bottom heat) for 45-50 minutes until crispy. If you like, you can increase the temperature for the last 5 minutes to give the vegetables even more color. If you increase the temperature beforehand, the vegetables will only turn dark, but not be cooked through. You should also avoid using fan-assisted cooking, as in my experience, it dries out the vegetables too much. While the vegetables are in the oven, prepare the dip. To make this, mix the soy yogurt with the finely chopped fresh herbs in a bowl, finely chop the garlic, and add it to the herb yogurt with the salt. Mix everything well and let it sit for a few minutes, then season again to taste. Serve the baked potato vegetables fresh and hot from the oven with the delicious cold herb dip and enjoy.