Description
A simple and flavorful vegan meal featuring crispy baked tofu and roasted vegetables, all seasoned with a garlic herb marinade. Perfect for a healthy weeknight dinner.
Ingredients
For the Tofu Marinade:
- 1 (14-16-ounce) block of extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon cornstarch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon onion powder
For the Vegetables:
- 1 large head of broccoli, cut into bite-sized florets (about 4 cups)
- 1 large red bell pepper, deseeded and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 8 ounces cremini mushrooms, halved or quartered
- 3 tablespoons olive oil: For drizzling on the veggies.
- 4-6 cloves garlic, minced: Because there’s never too much garlic!
- 1 teaspoon acceptable sea salt (or to taste)
- 0.5 teaspoon black pepper, freshly ground: Always opt for fresh when you can!
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
- Add tofu and vegetables to the bowl and toss to coat evenly with the marinade.
- Spread in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway, until tofu is golden and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- Press tofu for at least 15 minutes to remove excess water for crispier results.
- Customize with other vegetables like carrots, zucchini, or cauliflower.
- For extra flavor, marinate the tofu and vegetables for 30 minutes before baking.
- Serve over rice, quinoa, or enjoy on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg