Vegan Roasted Herb Chicken with Potatoes
Discover the ultimate comfort food with a plant-based twist in this Vegan Roasted Herb "Chicken" with Potatoes, a hearty and flavor-packed dish that's perfect for weeknight dinners or special occasions. Crafted from extra-firm tofu marinated in a vibrant blend of olive oil, lemon juice, fresh rosemary, thyme, and smoked paprika, this recipe masterfully recreates the texture and bold flavor of roasted chicken—all while being entirely vegan. Paired with baby potatoes roasted to golden perfection and infused with garlic and vegetable broth, this dish delivers a satisfying balance of creamy, crispy, and savory goodness. Ready in just one hour, it's an easy, one-pan meal that’s as nourishing as it is delicious. Garnish with fresh herbs for an elegant finish and serve alongside a fresh salad or crusty bread for a complete feast. Vegan, gluten-free, and bursting with aromatic herbs, this recipe will quickly become a family favorite!
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Ingredients
- 16 oz Extra firm tofu
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 24 oz Baby potatoes, halved
- 4 cloves Garlic cloves, minced
- 0.5 cup Vegetable broth
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Drain the tofu and press out excess moisture. Cut the tofu into slices or wedges resembling chicken cuts.
Step 3
In a small bowl, mix 2 tablespoons of olive oil, lemon juice, rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 4
Brush the tofu slices generously with the herb mixture, ensuring all sides are coated. Let it marinate while preparing the potatoes.
Step 5
Place the halved potatoes in a large baking dish. Drizzle with the remaining tablespoon of olive oil, minced garlic, salt, and pepper to taste, tossing to coat evenly.
Step 6
Place the marinated tofu slices among the potatoes, and pour vegetable broth over the potato mixture. This helps keep them moist and flavorful.
Step 7
Roast in the preheated oven for 40 to 45 minutes, turning the tofu halfway through, until the tofu is golden brown and the potatoes are tender and crispy on the edges.
Step 8
Remove from the oven, let it cool slightly, and serve garnished with additional fresh herbs if desired.
Nutrition Facts
| Serving size | (1351.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1651.4 |
| Total Fat 83.5g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2756.7mg | 0% |
| Total Carbohydrate 149.4g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 11.0g | |
| Protein 89.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3230.9mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 4351.5mg | 0% |
Source of Calories