Gather all your ingredients. I often find that having everything on hand helps me avoid scrambling last minute. Start with the potatoes. Peel and chop them into bite-sized pieces.

Next, take your firm tofu and press it for about 10 minutes. If you’ve never pressed tofu before, it’s as simple as wrapping it in a clean kitchen towel and placing something heavy on top. This removes excess moisture, allowing the tofu to absorb flavors better.

Now, it’s time to prepare the other veggies. Slice the red onion and cremini mushrooms as uniformly as possible. This ensures even cooking.

In a bowl, combine the tamari sauce, apple cider vinegar, grated ginger, smoked paprika, celery salt, and a sprinkle of black pepper. This marinade adds depth and character to our dish.

In a large bowl, add the potatoes, mushrooms, onions, and tofu. Pour the marinade over the top. Toss gently to coat everything evenly.

Spread the mixture onto a lined sheet pan in a single layer. Make sure everything has enough space. This encourages a nice, crispy texture.

Preheat your oven to 400°F (200°C). Once it reaches the right temperature, pop your sheet pan in and let it bake for about 30 to 35 minutes. Stir halfway through for even roasting.

You'll know it’s done when the potatoes are golden brown and the tofu has crisped up nicely. The delightful aroma should fill your kitchen.