Panko-Crusted Tofu

Rinse and dry all produce. Cut zucchini in half lengthwise and trim the ends. Cut potatoes in half. Place zucchini on one half of a baking sheet, and place the potatoes — face down — on the other half. Drizzle both with 1 tsp oil and a pinch of salt and pepper. Sprinkle only the potatoes with the chili powder. Place the baking sheet in the oven and roast until golden brown, about 15 minutes for the zucchini and 20 to 25 for the potatoes.

While the vegetables roast, preheat your oven to 425 °F. Drain tofu, and halve lengthwise. Wrap halves in paper towels and gently press for a moment, to draw out excess water. Add the cornstarch to a medium bowl. Put 1/3 cup water in a separate medium bowl. In a large bowl, combine the panko crumbs, garlic powder, and a pinch of salt and pepper.

Coat each tofu half thoroughly with the cornstarch. Next, dip into the water. Finally, coat with the panko crumb mixture, evenly covering the top, bottom, and sides of each half. Place a large skillet over medium heat with 3 tbsp oil. Once oil is hot, place both tofu halves into the pan. Cook each side until golden brown, about 4 to 5 minutes per side. Remove to a paper towel lined plate.

When zucchini is golden brown and tender, remove from the oven and add to a blender with ⅓ cup water, cumin, and a pinch of salt and pepper. Blend in a food processor or blender until very smooth, 1 to 2 minutes.

Wipe out the skillet you used to cook the tofu, and add 1 tsp oil. Place over medium heat. Peel and finely dice the onion. Deseed and finely dice the poblano pepper. Thinly slice the garlic. Add onion, pepper, and garlic to the skillet. Cook until the onions start to turn translucent, about 5 to 7 minutes, and add a pinch of salt and pepper. Rinse and halve the lime, and add the juice of one half.

Cut the panko-crusted tofu into triangles, and serve alongside the sauteed poblano and onions and roasted potatoes. Drizzle the zucchini salsa on top. Cut the other half lime into wedges, and add as garnish.