I’m on a roasted vegetable kick lately. It started with the roasted veggie spinach pasta & it hasn’t stopped eversince — I can’t stop roasting! One of my favorite was to enjoy tofu is baking it so I thought why not share my two loves & create this awesome, simple, recipe of roasted vegetable tofu? A delicious epiphany!
I love the simplicity of this recipe, the crispiness of the tofu mixed with the smokyness of the veggies. Enjoy this vegan roasted vegetable tofu as a side dish, on top of brown rice or the noodles of your choice — you’ll love it anyway you have it!
Ingredients (makes 4 side servings)
1/2 block extra firm tofu, drained
1 red bell pepper, chopped
1 summer squash, chopped
10 pearl onions, chopped
6 cloves of garlic, peeled
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tsp salt
1 tsp pepper
1 tsp olive oil
2 sprays cooking spray
Are you ready for the easiest recipe ever? Preheat the oven to 450 degrees. Spray a cookie sheet with cooking spray & place all your vegetables & tofu on it. Add olive oil, rosemary, thyme, salt & pepper & toss, making sure all ingredients are fully incorporated.
Bake for 20 – 25 minutes until tofu is crips (it’ll be golden brown). Remove from oven & enjoy! So good, so simple, so healthy. Winner!
What’s your favorite roasted vegetable? And are you a tofu fan?