[recipe title=”Oven Roasted Vegetables with Tofu” servings=”8-10″]
Submitted by Mary Gospe
Roasted veggies are great served over rice, wild rice, polenta, quinoa, etc. Make a large batch like in this recipe and use in burritos or other meals throughout the week.
Preheat the oven to 425 degrees
Ingredients:
- 1 small to medium butternut squash, peeled, seeded and cut into 1 inch cubes
- 1 large yellow or white onion, cut into 1 inch slices
- 2 large portobello mushrooms, sliced
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 6-8 small red or yellow potatoes, peeled and cut into 1 inch cubes
- 3-4 carrots, peeled (or not) and cut into 1 inch pieces
- 1 green bell pepper, seeded and cut into 1 inch cubes
- 1 red bell pepper, seeded and cut into 1 inch cubes
- 1 pack of organic, firm tofu, sliced
- 4 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar
- 1 Teaspoon dried basil
- 1 Teaspoon dried oregano
- A few sprigs of fresh rosemary, if available
- 4-5 cloves garlic, crushed or minced
- Salt and pepper
Instructions:
- Place all the veggies and tofu in a large bowl (or two).
- In a small measuring cup, mix the olive oil, balsamic vinegar, garlic, spices and and salt and pepper
- Drizzle the dressing over the veggies
- Place the veggies on 3 cookie sheets, lined with parchment or silicon sheets
- Add the rosemary, if using
- Roast for 40 minutes and check to see if the veggies are tender. Continue cooking until done.
Enjoy!
[/recipe]