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Spice-Rubbed Tofu 'Steaks'
with roasted paprika potatoes / romaine salad

Active: 45 Total: 45

The spice rub for tonight's meal has been featured in original versions of previous meals. It always gets such great reviews that we wanted to include it in the vegetarian version of tonight's meal. The tofu is super straightforward, but roasted potatoes and a fresh salad really help to round out the meal.
Smarts: Tonight's recipe includes a double batch of roasted potatoes. Be sure to save some for Wednesday's meal. 



Roasted Paprika Potatoes (enough for 2 nights):
  • Potatoes, baby or new - 2 1/2 lbs , quartered
  • Oil, olive - 3 Tbsp
  • Paprika - 2 tsp
  • Oregano, dried - 1 tsp
  • Foil - for roasting
​​Spice-Rubbed Tofu 'Steaks':
  • Tofu, extra-firm - 16 oz , sliced into 1/2” / 1.3 cm steaks (vacuum-packed preferable)
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
Romaine Salad:
  • Vinegar, red wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 1 heart , chopped
  • Tomatoes, grape or cherry - 1/2 cup , halved
  • Pepitas / pumpkin seeds - 1/4 cup


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice across the thickest part of the tofu to form thin slices (1 slice / serving). (Can be done 1 day ahead)

  2. Make spice rub - (If prepping right before cooking, get oven heating first.) Combine cumin, chili powder, oregano (portion for tofu), garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)

  3. Season tofu - Season tofu on all sides with spice rub. (Can be done 1 day ahead)

  4. Make dressing - Whisk together vinegar, lemon juice, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

  5. Potatoes / Cucumbers / Romaine / Tomatoes - Prep as directed.

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  1. Heat oven to 500F / 260C.

  2. Toss potatoes with olive oil (portion for potatoes), paprika, oregano (portion for potatoes), and some salt and pepper (this makes enough potatoes for two nights). Spread out on a sheet pan (or two to prevent crowding). Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes.

  3. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 15 to 25 minutes more (depending on size).

  4. When potatoes are nearly done roasting, heat a grill pan or skillet with cooking oil over medium heat. Sear tofu on both sides until deep golden brown and heated through, reducing heat if needed, 5 to 7 minutes total. 

  5. Toss together romaine, cucumbers, and tomatoes. Add dressing until salad is dressed to your liking. Top with pepitas.

  6. Reserve about 2 cups / 475 mL of the roasted potatoes for Wednesday night’s meal. (This is for 4 servings; adjust if customizing.)

  7. Serve tofu with salad and portion of potatoes for tonight's meal. 



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