Roasted Fall Veggies and Tofu

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Fall Veggies and Tofu calories by ingredient


Introduction

You can swap out veggies for your favourites. I've made this with eggplant, yellow and green summer squash (zucchini), different coloured Bell peppers, etc. I've opted out of root veggies like potatoes to keep the carbs down, but if that's not an issue for you, go for it! You can swap out veggies for your favourites. I've made this with eggplant, yellow and green summer squash (zucchini), different coloured Bell peppers, etc. I've opted out of root veggies like potatoes to keep the carbs down, but if that's not an issue for you, go for it!
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

Directions

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

TAGS:  Vegetarian Meals |