Lemon is so refreshing and this lemon rosemary protein plate is amazing. You can use whatever protein, vegetable, and starch or carb that you like. For me, I chose to use tofu, potatoes, and broccolini but you can mix and match with whatever you prefer. The secret is in the sauce, you can put it on anything and it will be delicious.
Lemon Rosemary Protein Plate
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Loading...Ingredients
- 1/2 lemon juiced
- 2 teaspoons dijon mustard
- 1/2 tablespoon honey
- 1/2 tablespoon fresh rosemary, finely chopped
- 1/3 cup olive oil
- Salt & pepper, to taste
- 1 block tofu, or desired protein source
- 1 pound baby yellow potatoes, cut into quarters
- 1 head broccolini
Instructions
Preheat the oven to 400 degrees F.
In a bowl, mix together lemon juice, dijon mustard, honey, olive oil, chopped rosemary and salt & pepper. Whisk until well combined.
Prepare your protein, potatoes and broccolini. Press the excess water from the tofu and cut into cubes.
Prepare the potatoes by washing them and cutting them into quarters. Also, wash and cut the broccolini.
In a bowl, add the tofu and 2 1/2 tablespoons of the lemon rosemary mixture. Mix until well combined and add to a parchment lined baking sheet.
Repeat this process with the potatoes and broccolini. You will have some remaining sauce, set it aside to toss the baked tofu in at the end.
Place the baking sheet in the oven for 15-20 minutes. Remove from the oven and remove the broccolini from the baking sheet. Flip the tofu and potatoes and cook for about 20 minutes or until the tofu is brown and the potatoes are soft and cooked through.
Once done, toss the tofu in the remaining sauce. Serve with a fresh squeeze of lemon juice and enjoy!
