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+ servings

Spicy Roasted Vegetables and Tofu

Course: Main Course
Cuisine: Vegan
Keyword: Chili, Tofu
Servings: 2
Calories: 272kcal
Author: Singing Vegan


  • 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


  • 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


  • 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.


Use a pan large enough to roast the veggies in a single layer, if possible. Otherwise, stir occasionally so they cook evenly.


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