ROASTED VEGETABLES AND TOFU
1 package Morinaga Silken Tofu - Extra Firm or Firm
1/2 head broccoli
1/2 head cauliflower
3 large carrots
3 parsnips, cut in chunks
1/2 pound brussels sprouts
sea salt and freshly ground black pepper
Preheat oven to 400F. Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the UPPER rack.
Cut the vegetables (see Comment) and in the other baking sheet, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the LOWER rack.
Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time. Remove any vegetables that are cooked through. Take out the tofu pan and flip the tofu.
Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking). Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides. Season with sea salt and freshly ground black pepper.
Reserve any leftovers for Roasted Vegetable Soup!
As you are preparing the vegetables for roasting, keep in mind that the vegetables have different cooking times. I like to keep each vegetable in its little spot on the baking sheet, so that I can easily use a spatula to remove any vegetables to cook sooner. Also, try cutting the vegetables according to how quickly they might cook. I'll cut the broccoli in larger florets (they cook faster) and the carrots & parsnips into smaller chunks (takes longer to cook) so that everything is ready at the 35 minute mark.