Roasted Vegetables and Tofu

• total tid: 40 minutes

Ingredienser

1 (16-ounce) block of extra-firm or super-firm tofu, pressed and cut into 1-inch cubes

1 tablespoon of cornstarch

1 tablespoon of Cobram Estate garlic flavor EVOO

1 teaspoon of paprika

½ teaspoon of dried oregano

½ teaspoon of salt

¼ teaspoon of black pepper

1 medium sweet potato, peeled and diced

1 zucchini,cut into half moons

1 small head of broccoli, cut into florets

1 bell pepper, chopped

1 red or yellow onion, chopped

1 (15-ounce) can of chickpeas, drained and rinsed

Instruktioner

Preheat oven to 425 F (220 C) and line a large sheet pan with parchment paper.

In a large bowl, toss the tofu cubes with cornstarch until lightly coated. Add the oil, paprika, oregano, salt, and pepper. Toss to coat.

Add the sweet potatoes, zucchini, broccoli, bell pepper, onion, and chickpeas to the bowl. Toss everything together until well coated.

Spread the mixture evenly onto the prepared sheet pan in a single layer.

Bake for 40 minutes, flipping once halfway, until the tofu is golden and the veggies are tender.

Remove from the oven and serve warm—on rice, in wraps, or on its own.