EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/3723/Roasted_Tofu_and_Vegetables
Roasted Tofu and Vegetables
Yield: Serves 4
Preparation Time: 30 minutes
Ingredients
| 2 |
Tablespoons |
soy sauce
|
|
|
| 2 |
Tablespoons |
canola oil
|
|
|
| 2 |
Tablespoons |
rice vinegar
|
|
|
| 2 |
teaspoons |
granulated sugar
|
|
|
| 1/2 |
teaspoon |
garlic powder
|
|
|
| 4 |
|
carrots, cut into 1- inch pieces
|
|
|
| 1 |
|
onion, chopped into 1- inch pieces
|
|
|
| 1 |
|
red bell pepper, cut into 1- inch pieces
|
|
|
| 1 |
|
medium yellow squash, cut into 1- inch pieces
|
|
|
| 1 |
|
medium zucchini, cut into 1- inch pieces
|
|
|
| 1 |
cup |
sliced mushrooms
|
|
|
| 1/2 |
pound |
tofu, cut into 1- inch pieces
|
|
|
|
|
Cooked rice or noodles
|
|
|
Directions:
Preheat oven to 425 degrees F
Combine soy sauce, oil, rice vinegar, sugar, and garlic powder in small bowl; mix well.
Place cut vegetables and tofu in a shallow roasting pan. Toss with soy sauce mixture to coat well. Roast vegetables 30 minutes or until browned and tender; stirring occasionally while cooking.
Serve over hot rice or noodles.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/3723/Roasted_Tofu_and_Vegetables