?Roasted Tofu & Veggies with Dijon Dressing
By cookingforpeanuts
Recipe:
?Serves 3
3 tablespoons Dijon mustard
1 ½ teaspoons apple cider vinegar
1 tablespoon maple syrup
3 tablespoons fresh lemon juice
1 garlic clove
Salt and freshly ground black pepper to taste
7 ounces extra-firm tofu (1/2 packet), pressed, cut into 1-inch cubes
Olive oil to taste
Salt to taste
½ pound Brussels sprouts, trimmed
½ pound yellow potatoes
2 tablespoons chopped fresh rosemary
✅Preheat the oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper.
✅Make the dressing: Add the Dijon, apple cider vinegar, maple syrup, and fresh lemon juice to a medium bowl. Grate the garlic into the bowl. Season with salt and pepper.
✅Transfer the tofu to a medium bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the tofu onto the prepared baking sheet in a single layer.
✅Transfer the Brussels to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the Brussels onto the prepared baking sheet in a single layer.
✅Transfer the potatoes to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the potatoes onto the prepared baking sheet in a single layer. Sprinkle with the rosemary. Transfer any remaining dressing to the bowl with the dressing.
✅Roast for 20 minutes. Toss the veggies and tofu so they bake evenly. Bake for about 10 minutes more, or until the potatoes can be pierced with a knife. Broil for about 2 minutes, or until browned.
✅Season with salt and pepper. Serve with the remaining dressing.
.
.
Follow us vegan.recipes4u for Daily vegan recipes!
.
.
.
.
.