Tofu Steak with Baked Potato and Green Beans

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 1 lb fresh green beans (trimmed)
• 2 tbsp olive oil
• 3 pcs garlic (cloves, minced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp water (for steaming)

Instructions

1. 1

   Prepare the green beans

   • Wash the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or cut off the stem ends from each bean.
2. 2

   Sauté the garlic and beans

   • Heat olive oil in a large skillet or pan over medium-high heat.
   • Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
   • Add the trimmed green beans to the skillet. Toss them to coat with the oil and garlic.
3. 3

   Cook until tender-crisp

   • Season the beans with salt and black pepper.
   • Sauté for 5-7 minutes, stirring occasionally, until the beans are bright green and have a tender-crisp texture.
   • For softer beans, add 2 tablespoons of water to the pan, cover, and let them steam for 2-3 minutes.
4. 4

   Finish and serve

   • Remove the skillet from the heat.
   • Drizzle with fresh lemon juice and toss one last time.
   • Serve immediately.