35 min
Roasted Tofu and Vegetables
Recipe GLPRd3551ffd06949e
A vibrant plant-based main course featuring cubed extra-firm tofu roasted until golden and crispy alongside a colorful medley of seasonal vegetables including broccoli, brussels sprouts, carrots, cauliflower, and parsnips. Everything is tossed with olive oil and roasted at high heat to develop sweet, caramelized flavors. Perfect served warm as a hearty dinner or lunch bowl.
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Ingredients
1 package extra-firm tofu (about 14 oz), drained and patted dry
1/2 medium head broccoli, cut into 1-1.5 inch florets
1/2 pound brussels sprouts, halved or quartered depending on size
3 large carrots, peeled and cut into 1-inch chunks
1/2 medium head cauliflower, cut into 1-1.5 inch florets
3 medium parsnips, peeled and cut into 1-inch chunks
3 tablespoons olive oil, divided
Sea salt and freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C).
Remove the tofu from its package and drain thoroughly. Pat the tofu block completely dry using paper towels, pressing gently to remove as much moisture as possible—this helps it roast to a crispy texture.
Cut the dried tofu into 1-inch cubes and set aside.
Spread about 1 tablespoon of olive oil across one large baking sheet. Add the tofu cubes and gently shake and toss the pan to coat them evenly with oil. Place this baking sheet in the upper rack of the oven if both sheets won't fit side by side, or anywhere convenient if your oven accommodates both. Begin roasting the tofu now.
On a second large baking sheet, combine the prepared broccoli, brussels sprouts, carrots, cauliflower, and parsnips. Drizzle with the remaining 2 tablespoons of olive oil and toss until all vegetables are evenly coated. Season lightly with salt and pepper. Place this sheet on the lower rack if needed to accommodate the tofu sheet above, or arrange as space allows. Set a timer for 30 minutes and roast.
After 30 minutes, check the vegetables for doneness. Carrots and parsnips may need additional time. Remove any vegetables that are tender and caramelized at the edges. Using tongs or a spatula, carefully flip each tofu cube to expose uncooked sides.
Increase the oven temperature to 450°F (230°C) and return both baking sheets to the oven. Roast for 10 to 15 minutes more, until the tofu is golden and crispy on all sides and the remaining vegetables are tender with caramelized edges.
Remove both baking sheets from the oven. Taste the vegetables and tofu, and season with additional sea salt and freshly ground black pepper as desired. Serve hot as a main course, dividing the roasted tofu and vegetables evenly among four plates or bowls.
