Baked Tofu and Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baked Tofu and Roasted Root Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
Tofu:
2 1-pound blocks extra firm tofu
Sea salt
2 fresh rosemary branches, broken into sprigs, plus 1 ½ tablespoons finely chopped rosemary
1 tablespoon finely chopped fresh marjoram
1 sweet onion, cut in half and sliced thin lengthwise
2 cloves garlic, chopped fine
½ cup good quality balsamic vinegar
½ cup vegetable stock
1 tablespoon olive oil
Veggies:
4 t. oil or butter
1 onion (red)
2 beets
2 sweet potatoes
1 head of garlic, broken into cloves but unpeeled
Several sprigs fresh rosemary or thyme (or 1 T rosemary leaves).
Directions
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.