A hearty, plant-based twist on a classic dish, this flavorful meal features marinated tofu fillets served with roasted baby potatoes and tender asparagus. Perfect for a wholesome lunch or dinner, this recipe brings together vibrant spices, earthy vegetables, and satisfying textures—all baked in one tray for convenience and ease.

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Ingredients

For the "Salmon" Tofu:

• 4 firm tofu fillets (pressed to remove excess water)

• 2 tablespoons extra virgin olive oil

• 1 tablespoon sweet paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon ground black pepper

• 1 tablespoon soy sauce (alcohol-free)

• 1 tablespoon freshly squeezed lemon juice

For the Roasted Potatoes:

• 1 kg baby potatoes, washed and quartered

• 2 tablespoons extra virgin olive oil

• 1 teaspoon dried rosemary

• Salt and pepper to taste

For the Asparagus:

• 1 bunch fresh green asparagus, trimmed and cut into 2-inch (5 cm) pieces

• 1 tablespoon extra virgin olive oil

• Salt and pepper to taste

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Instructions

1. Marinate the “Salmon” Tofu:
Preheat your oven to 200°C (400°F). In a mixing bowl, whisk together olive oil, paprika, garlic powder, onion powder, black pepper, soy sauce, and lemon juice. Add the tofu fillets and coat thoroughly in the marinade. Let sit for at least 15 minutes to absorb the flavors.

2. Prepare the Potatoes:
In a separate bowl, toss the baby potatoes with olive oil, dried rosemary, salt, and pepper until evenly coated.

3. Prepare the Asparagus:
In another bowl, toss the asparagus pieces with olive oil, salt, and pepper.

4. Assemble the Tray:
Spread the potatoes in a single layer on a large baking tray. Place the marinated tofu fillets on top of the potatoes. Distribute the asparagus around the edges of the tray.

5. Bake:
Roast in the preheated oven for 35–40 minutes, or until the potatoes are fork-tender and the tofu is golden brown and slightly crisp on the edges. Flip the potatoes halfway through baking for even browning. If the tofu browns too quickly, loosely cover it with foil during the last part of cooking.

6. Serve:
Remove from the oven and serve immediately. Garnish with freshly chopped parsley if desired. Pair with a light green salad for a balanced and satisfying meal.

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Notes:

• Prep Time: 20 minutes (includes tofu marination)

• Cook Time: 35–40 minutes

• Serving Suggestion: Serve hot. Adjust cooking time based on potato size and your oven’s power.

Enjoy this wholesome, colorful dish that proves you don’t need seafood to savor the essence of baked “salmon”!