PlantbasedBB

There’s something so comforting about a simple plant-based dinner that feels cozy and fresh at the same time. This crispy hummus crusted tofu gets golden and flavorful in the oven while the paprika potatoes roast alongside it. Paired with lemony spinach cilantro rice, everything comes together into a balanced meal that feels nourishing, vibrant, and surprisingly easy.

The hummus creates the perfect savory coating for the tofu while helping the breadcrumbs crisp up beautifully in the oven, no frying needed.

Why You’ll Love This Recipe

• Crispy oven baked tofu
• Simple ingredients
• Cozy but fresh flavors
• Perfect for weeknights
• Great for meal prep
• Naturally vegan

Ingredients

For the Hummus Crusted Tofu

• 1 block extra firm tofu, pressed
• 1/4 cup red pepper hummus (or hummus of choice)
• 1 1/4 cups panko breadcrumbs
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp oregano
• Pinch of salt
• Olive oil for pan

For Crispy Potatoes

• 4 small russet potatoes, washed and cut into wedges
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Pinch of salt

For the Lemon Herb Rice

This rice recipe makes about 1 serving as written. Feel free to double or triple it for family dinners or meal prep.

• 1 cup cooked rice
• Heaping 1/2 cup chopped baby spinach
• 2 tbsp chopped cilantro
• Drizzle of olive oil
• Squeeze of fresh lemon
• Pinch of salt

For Serving

• Fresh Cilantro
• Lemon wedges

Instructions

1. Prepare the Tofu: Preheat oven to 425F. Slice the tofu into thin steaks (about 1/4-inch thick.) Pat dry well. In a shallow bowl, combine the panko breadcrumbs, cumin, garlic powder, paprika, oregano, and salt. Spread about 1-2 teaspoons of hummus onto each side of the tofu steaks, then press them firmly into the seasoned breadcrumbs until heavily coated. Place the tofu onto a well-oiled baking sheet.
2. Prepare the Potatoes: Add the potato wedges to the baking sheet. Drizzle with olive oil and season with garlic powder, paprika, and salt. Toss well to coat. Bake the tofu and potatoes for 20 minutes, flip, then bake another 15 minutes until golden and crispy.
3. Make the Lemon Herb Rice: Lightly blanch the chopped spinach, then stir it into the warm cooked rice along with cilantro. Finish with a drizzle of olive oil, fresh lemon juice, and a pinch of salt.
4. Assemble: Plate the crispy tofu with the roasted potatoes and lemon herb rice. Top everything with fresh cilantro and extra lemon wedges.

Serve warm & enjoy.

Notes

• Thin tofu slices help create extra crispy edges.
• Any hummus flavor works here, but roasted red pepper hummus would be especially delicious.
• For extra brightness, add additional lemon juice before serving.
• These potatoes also work great in the air fryer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, store the tofu and potatoes separately from the rice if possible.

Reheating

Reheat the tofu and potatoes in the air fryer at 375F for 4-7 minutes, or until hot and crispy again. The rice can be reheated in the microwave with a small splash of water to keep it fluffy and soft.

The leftover are honestly so good! Especially reheated in the air fryer the next day.