Oven-Roasted Tofu with Spanish Paprika and Parsley

To achieve crispy oven-roasted tofu, make sure to cut the tofu into even cubes and press it to remove excess moisture before marinating. Toss the tofu in a mixture of olive oil, Spanish paprika, salt, and black pepper, and roast it at 400°F (200°C) for 25-30 minutes, turning halfway through for even cooking.

Yes, this oven-roasted tofu with Spanish paprika and parsley is completely vegan. It uses tofu as the main protein source and is seasoned with plant-based ingredients, making it a great option for those following a vegan or vegetarian diet.

If you don't have Spanish paprika, you can substitute it with regular paprika or smoked paprika for a different flavor profile. If you prefer a bit of heat, adding a pinch of cayenne pepper can also work well in this oven-roasted tofu recipe.

To store leftover oven-roasted tofu, let it cool completely, then place it in an airtight container in the refrigerator. It can be stored for up to 3-4 days. Reheat in the oven or a skillet to regain some of its crispiness before serving.

Oven-roasted tofu with Spanish paprika pairs wonderfully with a variety of dishes. Consider serving it alongside a fresh salad, quinoa, or brown rice. It also complements roasted vegetables or can be added to wraps and grain bowls for a hearty meal.