Roasted Tofu and Veggies
We tried this last night, it was quick, easy, and tasty.
1 lb of extra firm tofu, drained, squeezed, and cut into 4 cutlets (the flatter, the better)
Assorted veggies cut into bite sized pieces (I used cauliflower, broccoli, red and yellow peppers, and red onion.
any asian type condiments and sauces in your cupboard and fridge (mine was teriyaki sauce, soy sauce, sesame oil, hoisin sauce, and plum sauce.)
Olive oil
salt and pepper
Pre heat oven to 425 degrees
Take a jelly roll pan or other large flat pan with a lip , pour a generous amount of olive oil on pan (for less mess cover with foil first). place tofu on pan, flip to get oil on both sides. Place veggies around and on tofu. Pour over mixture of sauces. toss veggies around to coat, and make sure to get sauce on tofu. Add more olive oil, salt and pepper if you like. Place in oven. Roast for 30 minutes, peek in after about 15 minutes and shake to move veggies around. Serve over rice or noodles.
x posted to vegrecipes
1 lb of extra firm tofu, drained, squeezed, and cut into 4 cutlets (the flatter, the better)
Assorted veggies cut into bite sized pieces (I used cauliflower, broccoli, red and yellow peppers, and red onion.
any asian type condiments and sauces in your cupboard and fridge (mine was teriyaki sauce, soy sauce, sesame oil, hoisin sauce, and plum sauce.)
Olive oil
salt and pepper
Pre heat oven to 425 degrees
Take a jelly roll pan or other large flat pan with a lip , pour a generous amount of olive oil on pan (for less mess cover with foil first). place tofu on pan, flip to get oil on both sides. Place veggies around and on tofu. Pour over mixture of sauces. toss veggies around to coat, and make sure to get sauce on tofu. Add more olive oil, salt and pepper if you like. Place in oven. Roast for 30 minutes, peek in after about 15 minutes and shake to move veggies around. Serve over rice or noodles.
x posted to vegrecipes