@capucine.emily: Protein sauce, Crispy Potato & Tofu Bowls Ingredients : Serves 4 1.1 lb (500g) extra-firm tofu, cubed 1 3/4 lb (800g) potatoes, cubed 8.8 oz (250g) ricotta 5.3 oz (150g) fresh spinach 1 can (15 oz / 425g) great northern beans, drained and rinsed 1 onion, sliced 3 garlic cloves, finely minced 1 tbsp apple cider vinegar 2 tbsp olive oil, plus more for roasting 1 handful olives (For extra sauce double the ingredients) Method 1/ Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Cut the potatoes into small cubes and spread them on one baking sheet. Add the finely minced garlic, a drizzle of olive oil, salt and pepper. Toss well and roast for 30 minutes, until golden and crispy. 2/ Meanwhile, cube the tofu and add it to the second baking sheet with the sliced onion and olives. Drizzle with olive oil and season with salt and pepper. Toss well and roast for about 20 minutes, until the tofu is golden and the onions are caramelized. 3/ While everything is roasting, make the protein-rich sauce. Add the ricotta, spinach, drained great northern beans, apple cider vinegar, olive oil, salt and pepper to a blender or food processor. Blend until completely smooth and creamy. Spoon the spinach, ricotta and bean sauce into bowls / plates and top with the crispy potatoes, roasted tofu, onions and olives. #protein #EasyRecipes #easydinner #vegetarian #healthydinner

Capucine Emily

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Tuesday 11 August 2026 16:00:04 GMT