Step 1

Preheat oven to 425F.

Step 2

Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.

Step 3

Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper.

Step 4

Pour the broth over and bake, uncovered, for 45 minutes to 1 hour, until potatoes are tender on the inside and crispy outside. Stir occasionally.

Step 5

Remove from the oven and allow to cool slightly before serving.