Baked Tofu and Roasted Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tofu:2 1-pound blocks extra firm tofuSea salt2 fresh rosemary branches, broken into sprigs, plus 1 ½ tablespoons finely chopped rosemary1 tablespoon finely chopped fresh marjoram1 sweet onion, cut in half and sliced thin lengthwise2 cloves garlic, chopped fine½ cup good quality balsamic vinegar½ cup vegetable stock1 tablespoon olive oilVeggies:4 t. oil or butter1 onion (red)2 beets2 sweet potatoes1 head of garlic, broken into cloves but unpeeledSeveral sprigs fresh rosemary or thyme (or 1 T rosemary leaves).
Tofu:
Prep ahead: Cut tofu into 1/2-inch thick slabs. Wrap in paper towels and press between two baking trays for 15 minutes to remove excess moisture. Pat dry.
Sprinkle on both sides with sea salt, and chopped herbs. Place rosemary sprigs, onion and garlic on a shallow baking tray. Lay tofu slices in a single layer over vegetables.
Whisk together vinegar, stock and olive oil. Spoon mixture over tofu and vegetables.
Cover and marinate, refrigerated for at least two hours and as long as overnight.
Preheat oven to 375-400’
Uncover tofu; turn slices over, and spoon marinade over them. Bake 10 minutes. Spoon pan juices over tofu and bake an additional 15 minutes.
For additional browning, finish under broiler for 2 minutes before serving. Spoon a small amount of cooked onion and pan juices on each slice of tofu to serve.
Serves 4 (2 "steaks" per serving)
Veggies:
Heat 4 T oil in a baking pan. Prep and chop the vegetables into 1.5- to 2-in chunks. Add the vegetables except for the garlic cloves, along with the thyme or rosemary. Sprinkle with salt and pepper and stir so everything is coated with the oil. Cook for 30 minutes, shaking pan once or twice during that time. Add the garlic and stir. At this point, they should be starting to brown. If not, turn the temperature to 450. Continue to cook, stirring and shaking every 10 mins or so, until the vegetables are tender and nicely browned, about another 30 min.
Number of Servings: 4
Recipe submitted by SparkPeople user REBECCABRAND1.
Prep ahead: Cut tofu into 1/2-inch thick slabs. Wrap in paper towels and press between two baking trays for 15 minutes to remove excess moisture. Pat dry.
Sprinkle on both sides with sea salt, and chopped herbs. Place rosemary sprigs, onion and garlic on a shallow baking tray. Lay tofu slices in a single layer over vegetables.
Whisk together vinegar, stock and olive oil. Spoon mixture over tofu and vegetables.
Cover and marinate, refrigerated for at least two hours and as long as overnight.
Preheat oven to 375-400’
Uncover tofu; turn slices over, and spoon marinade over them. Bake 10 minutes. Spoon pan juices over tofu and bake an additional 15 minutes.
For additional browning, finish under broiler for 2 minutes before serving. Spoon a small amount of cooked onion and pan juices on each slice of tofu to serve.
Serves 4 (2 "steaks" per serving)
Veggies:
Heat 4 T oil in a baking pan. Prep and chop the vegetables into 1.5- to 2-in chunks. Add the vegetables except for the garlic cloves, along with the thyme or rosemary. Sprinkle with salt and pepper and stir so everything is coated with the oil. Cook for 30 minutes, shaking pan once or twice during that time. Add the garlic and stir. At this point, they should be starting to brown. If not, turn the temperature to 450. Continue to cook, stirring and shaking every 10 mins or so, until the vegetables are tender and nicely browned, about another 30 min.
Number of Servings: 4
Recipe submitted by SparkPeople user REBECCABRAND1.
Nutritional Info Amount Per Serving
- Calories: 438.6
- Total Fat: 24.8 g
- Cholesterol: 0.0 mg
- Sodium: 417.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 4.8 g
- Protein: 26.4 g
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