Red Potato Casserole

This is one of those genuinely lazy weeknight casseroles where the prep is just chopping. Cubed red skinned potatoes, fresh tomatoes, diced red onion, and baked tofu all get tossed with extra-virgin olive oil and fresh herbs in a single dish, then the oven does everything else.

A quarter-cup of water keeps the bottom from scorching while the potatoes steam-roast to creamy tenderness. The fresh basil, parsley, and dried oregano build a Mediterranean flavor backbone, and a sprinkle of paprika rounds it out with a smoky-sweet warmth that lifts the whole dish.

Kitchen Tips

• Cube the potatoes evenly at about ¾ inch. Mismatched sizes mean some pieces dissolve while others stay raw, and 45 minutes won’t fix the difference.
• Use baked or extra-firm tofu, never silken. Soft tofu disintegrates into the sauce; firm tofu holds its shape and absorbs the herbed olive oil beautifully.
• Cover tightly with foil for the full 45 minutes. Steam is what cooks the potatoes through; an uncovered casserole will dry the top and leave the bottom raw.
• Stir gently halfway through baking to redistribute the juices that the tomatoes release. This keeps the herbs from settling at the bottom.

Variations

• Swap red potatoes for Yukon Gold or fingerlings for a buttery, slightly different texture.
• Add a can of drained chickpeas or white beans for extra protein and creaminess.
• Top with crumbled feta or grated parmesan in the last 10 minutes if you don’t need to keep it vegan.