Balsamic Roasted Veggies and Tofu

Gluten-free, Nut-free

This recipe combines veggies and tofu with a sweet and flavorful balsamic sauce. Don’t be intimidated by the long cook time; this recipe is quite easy and absolutely worth the wait. Serve it on its own or over a bed of Perfect White Rice.

Balsamic Roasted Veggies and Tofu is a delectable and wholesome dish that brings together the earthy flavors of roasted vegetables and the protein-rich goodness of tofu. This recipe offers a delightful combination of textures and tastes, making it a perfect choice for both plant-based enthusiasts and those looking to incorporate more nutritious options into their diet.

The dish starts with firm or extra-firm tofu that is cut into bite-sized cubes and marinated in a flavorful blend of balsamic vinegar, olive oil, Italian seasoning, onion powder, garlic powder, maple syrup or agave, salt, and black pepper. This marinade not only infuses the tofu with a delightful tanginess but also enhances its taste and texture during the roasting process.

Accompanying the tofu are an array of colorful and nutrient-packed vegetables, including sweet potatoes, red bell peppers, white onions, and carrots. These vegetables are also tossed in the same balsamic marinade, allowing them to absorb the rich flavors and become caramelized as they roast in the oven. The result is a medley of vegetables that are tender on the inside and slightly crispy on the outside, creating a delightful contrast of textures.

The versatility of this recipe shines as you can tailor the vegetable selection to your preferences or what’s available in your pantry. Once roasted to perfection, the tofu and vegetables come together in a harmonious blend of flavors that is further enhanced by the garnish of fresh parsley, if desired.

Balsamic Roasted Veggies and Tofu can serve as a hearty and satisfying main course when paired with grains like quinoa, rice, or couscous. Alternatively, it can be enjoyed as a flavorful side dish that complements a variety of meals. The natural sweetness of the roasted vegetables is beautifully balanced by the savory notes of the balsamic marinade, creating a dish that appeals to a wide range of taste preferences.

As a dish that’s rich in plant-based protein, fiber, vitamins, and minerals, Balsamic Roasted Veggies and Tofu not only satisfies your taste buds but also provides nourishment for your body. Its vibrant colors, delightful aromas, and robust flavors make it an inviting option for both casual weeknight dinners and special occasions.

Whether you’re following a vegan or vegetarian diet or simply looking to explore new and delicious ways to enjoy vegetables and tofu, this recipe offers a wholesome and satisfying culinary experience that will leave you craving for more.

PREP TIME: 15 minutes, plus inactive time to press tofu

COOK TIME: 1 hour

YIELD: 6 servings

INGREDIENTS:

TOFU

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu
• Canola or olive oil (or spray version), for baking dish

SAUCE

• 3 tbsp (45 ml) balsamic vinegar
• ⅓ cup (80 ml) olive oil
• 1 tbsp (3 g) Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 3 tbsp (45 ml) pure maple syrup or agave
• 1 tsp salt
• ¼ tsp freshly ground black pepper

VEGETABLES

• 3 cups (426 g) diced sweet potato
• 1 red bell pepper, seeded and chopped (about 1 cup [149 g])
• 1 medium-sized white onion, chopped (about 1 cup [160 g])
• 1½ cups (192 g) peeled and chopped carrots

FOR SERVING (OPTIONAL)

• Chopped fresh parsley

INSTRUCTIONS:

PREPARE THE TOFU

1. Drain the tofu and slice it lengthwise into four long, equal slices.
2. Press the tofu slices to remove excess moisture. Cut each slice into ½- to 1-inch (1.3- to 2.5-cm) cubes (40 to 50 total).

PREHEAT AND PREPARE:

1. Preheat the oven to 425°F (220°C).
2. Oil a 9 x 13–inch (23 x 33–cm) baking dish with canola or olive oil.

MAKE THE SAUCE

1. In a large bowl, combine all the sauce ingredients: balsamic vinegar, olive oil, Italian seasoning, onion powder, garlic powder, maple syrup or agave, salt, and black pepper. Stir well to combine.

INCORPORATE VEGETABLES AND TOFU

1. Add the diced sweet potato, chopped red bell pepper, chopped white onion, and chopped carrots to the bowl with the sauce.
2. Add the cubed tofu to the bowl as well.
3. Gently stir the mixture, ensuring all the vegetables and tofu are evenly coated with the sauce.

BAKE

1. Transfer the vegetable and tofu mixture to the prepared baking dish.
2. Cover the dish with foil and bake for 45 minutes.
3. Remove the foil, stir the mixture, and bake for an additional 15 minutes, or until the sweet potato and carrots are fork-tender.
4. If desired, broil on high for 1 to 2 minutes to crisp the top slightly.

SERVING

1. Remove from the oven and, if desired, sprinkle with chopped fresh parsley before serving.
2. Serve this flavorful and wholesome tofu and vegetable dish as a main course or as a side dish with your favorite grains or bread.