Roasted Veggies & Tofu
Roasted Veggies & Tofu is a simple, healthy, and versatile dish perfect for any weeknight or meal prep, packed with flavor.
Ingredients
Main Ingredients
- 1 block extra-firm tofu, pressed and cut into 1/2-inch cubes 14-ounce
- 1 head broccoli, cut into florets
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 cup baby carrots, halved lengthwise
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce use tamari for gluten-free
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes optional
- Fresh cilantro or green onions, for garnish optional
Instructions
- Prep Tofu and Veggies: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Ensure your extra-firm tofu has been pressed thoroughly to remove excess water, then cut it into even 1/2-inch cubes. Prepare all your vegetables by washing, chopping, and ensuring they are roughly the same size for even cooking. This step is crucial for perfectly Roasted Veggies & Tofu.
- Make the Marinade: In a large bowl, whisk together the olive oil, tamari (or soy sauce), maple syrup, garlic powder, ground ginger, black pepper, and optional red pepper flakes. This creates a balanced, savory-sweet marinade that will infuse the tofu and vegetables with incredible flavor.
- Combine and Coat: Add the pressed tofu cubes and all the prepared vegetables (broccoli, bell pepper, carrots, and red onion) to the bowl with the marinade. Toss everything gently until the tofu and vegetables are evenly coated. Make sure every piece gets a good coating for maximum flavor development during roasting.
- Arrange on Baking Sheet: Spread the marinated tofu and vegetables in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan; this ensures the ingredients roast instead of steam, leading to delicious caramelization. If necessary, use two baking sheets to avoid overcrowding.
- Roast: Roast for 25-30 minutes, flipping the vegetables and tofu halfway through the cooking time. The goal is for the vegetables to be tender-crisp with slightly browned edges, and the tofu to be golden brown and slightly crispy. Roasting time may vary slightly depending on your oven and vegetable density.
- Garnish and Serve: Once roasted to perfection, remove the sheet pan from the oven. Garnish with fresh cilantro or chopped green onions, if desired. Serve your delightful Roasted Veggies & Tofu immediately as a standalone meal or with your favorite grain. Enjoy the vibrant flavors and satisfying textures!
Notes
- Don't Skimp on Pressing Tofu: The drier your tofu, the crispier it will get. This is the #1 tip for perfectly textured Roasted Veggies & Tofu.
- Single Layer for Crispy Results: Always spread your ingredients in a single layer on the sheet pan. Overcrowding leads to steaming, not roasting, resulting in soggy vegetables and tofu.