Roasted Fall Veggies and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
454 gram(s) Sunrise mediium firm tofu 454g 2 medium Zucchini, baby 1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 1 medium (2-1/2" dia) Onions, raw 1 tbsp Olive Oil 227 grams Mushrooms, fresh
Preheat oven to 375F while preparing veggies. Wash all veggies and rinse tofu. Cut everything into pieces roughly the same size for even roasting. I usually cut larger mushrooms in half, slice the zucchini, make 1-in chunks of peppers and onions. You can add a clove or two of garlic if you like.
Toss all ingredients in a baking dish (mine is a pyrex 9x13in, about 2-in deep). You can add herbs as desired, but it is better to wait to add them until the last 15 minutes of cooking. I usually put oregano and thyme, sea salt and black pepper.
Put in 375F preheated oven for 45-60 minutes. Stir every 15 minutes. Add herbs in the last 15 minutes.
Serving Size: 4 servings
Toss all ingredients in a baking dish (mine is a pyrex 9x13in, about 2-in deep). You can add herbs as desired, but it is better to wait to add them until the last 15 minutes of cooking. I usually put oregano and thyme, sea salt and black pepper.
Put in 375F preheated oven for 45-60 minutes. Stir every 15 minutes. Add herbs in the last 15 minutes.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.9 g
- Protein: 13.2 g
Member Reviews