Roasted Tofu & Veg Medley
Roasted Tofu & Veg Medley
Ingredients
- 1 lb extra-firm tofu 454 g
- 5 tbsp olive oil divided
- 2 tbsp apple cider vinegar
- 4 cloves garlic peeled and chopped, divided
- 3 tsp dried oregano divided
- 1 tsp maple syrup or coconut sweetener
- 1 tsp chili powder optional
- Sea salt and black pepper to taste
- 2 pieces medium Yukon Gold potatoes not peeled, and cut intoabout 1-inch thick
- 2 medium sweet potatoes peeled and cut into cubes
- 2 carrots sliced
- 4 cup chopped cauliflower pieces about 1–2 inches
- 2 cups sliced zucchini cut in half
Instructions
- Thinly slice the tofu (10 slices). Place each piece in a couple of pieces of paper towels and press out extra moisture.
- Mix 2 tablespoons of olive oil, apple cider vinegar, 2 cloves of garlic, 1 1/2 teaspoons of oregano, maple syrup or coconut sweetener, and chili powder in a bowl or dish large enough to hold the tofu as well. Add some sea salt and pepper.
- Place the tofu in the dish and cover with the mixture. Cover and let marinate for at least one hour. This can be done the night before.
- Preheat the oven to 400 degrees F.
- Place the potatoes, carrots, and cauliflower in a large baking dish. Add the rest of the olive oil, oregano, and garlic. Mix together to coat the vegetables. Bake for 30 minutes. At the 15-minute mark, add the zucchini.
- Place the tofu* on a rack with a baking sheet underneath.
- Bake the tofu and vegetables for 30 minutes.
- Remove the vegetables and check the tofu. If not golden, then roast another 5–10 minutes.
- Season tofu and vegetables with sea salt and pepper to taste. Serve.
Notes
*Roasting the tofu on a wire rack give the tofu a chewy texture. If a softer texture is preferred, roast in a dish with some of the marinade.
Tip: For more flavour, just before serving drizzle both tofu and vegetables with Sriracha sauce or lemon juice.
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