Spicy Roasted Vegetables and Tofu
Servings: 2
Calories: 272kcal
Ingredients
- 1/2 lb tofu firm is best, cut in 1 inch cubes
- 8 oz mushrooms any type, washed, trimmed and sliced
- 4 cups cauliflower cut into small florets (or use other veggies of your choice--brocolli and zuchini are great choices)
- 1 tsp garlic powder
- 1 Tbsp cornstarch tapioca starch or arrowroot also work
Sauce
- 3 Tbsp soy sauce use tamari for gluten free
- 2 Tbsp chili garlic sauce use less if you don't like so much spice
- 2 Tbsp lime juice
- 1 Tbsp maple syrup
- 1 Tbsp cornstarch
Instructions
- Oil a baking dish and place it in the oven. Turn the oven on the 400 degrees F.
- In a bowl, mix the tofu, mushroom, and cauliflower (or other veggies).
- Mix the garlic powder and 1 Tbsp cornstarch in a bowl, then toss with the veggies until the veggies are coated.
- When the oven is hot, take the baking dish out and add the veggies. Spread into an even layer and bake for 30 minutes, stirring once after about 15 minutes.
- While the veggies cook, mix the sauce ingredients in a measuring cup.
- Take the veggies out of the oven and pour the sauce over them. Stir until the veggies are coated with the sauce. Return to the over for another 15-20 minutes, or until the sauce thickens.
- Serve over rice or noodles.
Notes
Use a pan large enough to roast the veggies in a single layer, if possible. Otherwise, stir occasionally so they cook evenly.
Nutrition
Calories: 272kcal | Carbohydrates: 38g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Sodium: 2416mg | Potassium: 1057mg | Fiber: 7g | Sugar: 16g | Vitamin C: 103mg | Calcium: 202mg | Iron: 3mg