Roasted Tofu and Veggies Dinner

image courtesy of the grapevine website

Because we are trying to eat more plant-based or vegan dishes, I've been experimenting with all kinds of tofu and veggie recipes.

Here's one that was a hit with my vegan daughter and husband. I discovered it via the yummly app.

ONE PAN ROASTED TOFU

1 pkg extra firm cubed tofu, drained

2 sweet potatoes, peeled and diced

2 red potatoes, peeled and diced

2 c. broccoli florets, chopped

1/4 c. low sodium soy sauce

2 TBLSP garlic powder

2 TBLSP olive oil

• Press tofu for 30-60 min. (The way I press is I put on dinner plate, press a cloth onto tofu and then lay a heavy pan on top).
• Preheat oven to 400 degrees (F)
• Meanwhile, after dicing the potatoes, set aside and prepare the marinade.
• Prepare the soy sauce, garlic powder and olive oil in a bowl and stir the potatoes through it.  
• Place the potatoes on one side of a large rectangular glass baking dish.  
• Stir gently and place in over for 10 minutes.
• Then add in the tofu and gently stir.  Bake for 10 minutes.
• Then add in the broccoli florets and bake for 20 minutes.

Serve with a tossed salad and/or fresh berries.

MENU IDEAS:  you can also add sliced onion to the baking dish as well as fresh sliced zucchini, cauliflower florets,  or cherry tomatoes.  Add the onions when you add the tofu and add any other fresh veggies when you add the broccoli. 

To make a heartier dish, simply cook some brown rice on the side and place the tofu mixture atop the rice to serve.

ENJOY!!

as with all of the recipes under the faithfixes label, you do have permission to copy and print this recipe.