Autumn Vegetable Tofu Bake
Author -Yields: 4 servings
Ingredients
For the marinade
- 5 tablespoons olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon Kosher salt
- Freshly ground black pepper to taste
For the bake
- 1 small butternut squash, seeded, peeled, and cubed (about a pound)
- 1 large or 2 small red onions, cut into wedges
- 1 pound Brussels sprouts, trimmed and halved
- 16 ounces Nasoya Super Firm Tofu, cut into 3/4-Inch cubes
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Cooked brown rice, toast, cooked quinoa, cooked farro, or fresh salad greens, for serving
Instructions
- Preheat your oven to 425F. To prepare the marinade, whisk all ingredients together in a small bowl.
- Arrange the prepared vegetables and tofu onto one or two parchment-lined baking sheets. Pour about half of the marinade over the vegetables. Use your hands to mix the ingredients well, coating everything with the marinade. Sprinkle the baking sheets with the rosemary and thyme, as well as a dash each of salt and pepper.
- Roast the vegetables and tofu for 35-40 minutes, or until the sprouts are crispy and tender inside, stirring once after 25 minutes.