This is a simple and tasty dish that is perfect for the end of summer when all your tomatoes are ripe. 

INGREDIENTS

Serves 6 to 8

– 2.5 lbs potatoes, cut into chunks

– 1 large Spanish onion, halved and sliced

– 4 garlic cloves, minced

– zest and juice of one lemon

– 1 pkg tofu, diced

– 6 cups tomato wedges

– 2-4 tbsp olive oil

– 1.5 tbsp smoked paprika

– salt and pepper to taste
– chopped parsley (optional)

METHOD

Preheat oven to 400 degrees

1. Combine all ingredients (except parsley) in a large bowl and toss to coat. Transfer to a large baking dish with sides.

2. Bake for about an hour, stirring regularly after the first twenty minutes, until potatoes are tender. Garnish with chopped parsley, if desired.