Crispy Tofu with Roasted Vegetables
Ingredients
- 2 sweet potatoes, unpeeled (about 1 pound)
- 1 12-ounce package trimmed green beans
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 14- to 16-ounce block extra-firm tofu, drained
- 3/4 cup fresh parsley
- 1/3 cup roughly chopped fresh chives, plus more for topping
- Grated zest of 1 lemon, plus 4 teaspoons lemon juice
- 3 tablespoons roasted salted almonds, roughly chopped
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