I confess. I am on a smoked paprika binge (I’m sure we all go through a phase where we MUST add a certain spice!) and it’s evident in my sultry smoked paprika roasted potatoes with sweet peppers & paprika tofu steaks!
Ingredients (serves 2):
- Roasted potatoes with sweet peppers:
- 2 1/2 lbs potatoes (pictured are baby red), washed & cubed
- 2 bell peppers, diced
- 3 teaspoons smoked paprika
- 2 garlic cloves, minced
- Salt & pepper to taste
- 1 Tablespoon extra virgin olive oil
- 1 package extra firm organic tofu, such as Nasoya’s Sprouted Super Firm Tofu, drained, sliced 1/2 inch thick (or to your preference)
- 2 teaspoons smoked paprika
- 1 Tablespoon cooking oil (I use organic grape seed oil)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt & pepper to taste
- Organic baby green salad:
- 10 oz baby greens, washed
- 1 bell pepper, diced
- 1 avocado, sliced
- Simple Red Wine Vinegar dressing
- 2 Tablespoons red wine vinegar
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon raw agave nectar
- Salt & pepper to taste
Directions:
- Preheat your oven to 400 degrees Fahrenheit. Grease a 9 x 13 glass baking dish and add your cubed potatoes, diced sweet peppers, garlic, spices, and olive oil. Toss & be sure all ingredients are evenly distributed. Pop your dish in the oven, don’t forget to take a peak about every 15-20 minutes & stir ingredients as necessary! They should be brown & roasted anywhere from 45-60 minutes. Don’t burn your mouth, but you’ll want to take a bite & adjust your seasonings as necessary!
- In your saucepan add your cooking oil and turn to medium-high heat. Add your tofu steaks in the pan & sprinkle your spices over top. Cook each side for about 5-7 minutes, or until golden. Adjust seasonings as necessary.
- In a large mixing bowl, add your salad greens, diced peppers, and dressing ingredients and toss until combined. Adjust your seasoning & top with half your avocado.
- Enjoy eating whole!
Eating Whole 
3 responses to “Sultry Smokey Paprika Fix: Roasted Potatoes and Sweet Peppers, Paprika Tofu Steaks”
[…] recycled breakfast. I used leftover salad & roasted potatoes with sweet peppers from my Sultry Paprika meal. You will most likely have left over tofu steaks from this dish, so why not use them in a […]
how do you keep your tofu from falling apart when turning it in the pan ?
Great question, Cathy! I use Nasoya’s Super Firm tofu – just be sure you are using either extra firm/super firm first. It’s really important to not fuss with your tofu once you place it in your pan to saute! 🙂 So, once your tofu is sizzling, leave it alone for 5-7 minutes until that side becomes golden (I know, you’ll want to peak, but it’s best for the tofu to have an even golden “skin”). When it’s time to flip, I use a large spatula (if any sides of your tofu feel “stuck” to your pan, give a little scrape until all sides come loose). Repeat the same steps for the cooking the other side. I’ve also found that using a cast iron skillet works wonders! You get a much crispier golden “skin” while still retaining the moist interior. I hope that helps! If you have any other questions I’d love to help! 🙂