4cupscauliflowercut into small florets (or use other veggies of your choice--brocolli and zuchini are great choices)
1tspgarlic powder
1Tbspcornstarchtapioca starch or arrowroot also work
Sauce
3Tbspsoy sauceuse tamari for gluten free
2Tbspchili garlic sauceuse less if you don't like so much spice
2Tbsplime juice
1Tbspmaple syrup
1Tbspcornstarch
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.