Best 2 Baked Tofu With Roasted Vegetables Recipes

**Introducing Baked Tofu and Roasted Vegetables: A Flavorful Combination of Plant-Based Goodness**

In this article, we present a delightful journey into the world of plant-based cuisine with our baked tofu and roasted vegetables recipe. This dish combines the savory, protein-packed goodness of tofu with a vibrant array of roasted vegetables, creating a symphony of flavors and textures that will tantalize your taste buds.

Baked tofu emerges from the oven with a crispy golden exterior and a tender, succulent interior. Meanwhile, the roasted vegetables, caramelized and bursting with natural sweetness, provide a delightful contrast. Together, they create a harmonious balance of flavors and textures that will leave you craving more.

This recipe is a versatile culinary canvas, allowing you to customize it with your favorite vegetables and seasonings. Whether you prefer the earthy notes of bell peppers, the sweetness of carrots, or the hearty crunch of broccoli, the possibilities are endless. We also provide variations for different tofu marinades, ensuring that your taste buds are always in for a delightful surprise.

Our baked tofu and roasted vegetables recipe is not only a culinary delight but also a nutritious powerhouse. Tofu, an excellent source of plant-based protein, iron, and calcium, promotes overall wellness and supports a healthy lifestyle. The roasted vegetables, packed with fiber, vitamins, and minerals, contribute to a balanced and wholesome meal.

Whether you're a seasoned vegan, a vegetarian exploring new flavors, or simply seeking a healthier lifestyle, our baked tofu and roasted vegetables recipe is the perfect choice. It's easy to make, adaptable to your preferences, and guaranteed to satisfy your cravings for a delicious and nutritious meal. So, let's embark on this culinary adventure and savor the delectable combination of baked tofu and roasted vegetables!

Here are our top 2 tried and tested recipes!

HOW TO MAKE CRISPY BAKED TOFU

How to Make Crispy Baked Tofu image

Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.

Provided by Cookie and Kate

Categories Protein

Time 40m

Number Of Ingredients 4

Ingredients

1 block (12 to 15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon tamari* or soy sauce
1 tablespoon cornstarch or arrowroot starch

Steps:

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Nutrition Facts : Calories 136 calories, Sugar 0.8 g, Sodium 179.7 mg, Fat 9.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3.4 g, Fiber 1.2 g, Protein 11.9 g, Cholesterol 0 mg

SHEET PAN TOFU & VEGGIE DINNER

Sheet Pan Tofu & Veggie Dinner image

This super-simple vegan dinner recipe bakes up on a single sheet pan. Roasted veggies, protein-rich tofu, and - maybe best of all - most of the recipe time is completely hands-off.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 9

Ingredients

1 14-ounce package extra-firm tofu
2 medium carrots (peeled and cut into 3/4-inch chunks)
1 small head cauliflower (cut into florets)
1 medium sweet potato (peeled, cut into 1/2-inch dice)
1 small red onion (quartered and cut into wedges)
1 small bunch asparagus (about 1/2 pound, trimmed and cut into 1-inch chunks)
2-3 tablespoons + 2 teaspoons olive oil (divided)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don't fall over as the moisture is pressed out of the tofu!
While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You'll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
Spread the veggies and tofu in the sheet pan in a single layer. Make sure they're not too crowded. If one pan doesn't provide enough room, you may need to divide the mixture between two sheet pans.
Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
Remove from oven. Taste and add additional salt and pepper if desired. Serve.

Tips:

Choose firm or extra firm tofu: This type of tofu holds its shape better when baked and absorbs the marinade more easily.
Press the tofu: Pressing the tofu helps to remove excess water, resulting in a firmer texture and better flavor absorption.
Marinate the tofu: Marinating the tofu for at least 30 minutes, or up to overnight, infuses it with flavor and keeps it moist during baking.
Use a variety of vegetables: To create a colorful and flavorful dish, use a variety of vegetables such as broccoli, carrots, bell peppers, and zucchini.
Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature (400°F or higher) caramelizes them and brings out their natural sweetness.
Season the vegetables well: Before roasting, toss the vegetables with olive oil, salt, and pepper. You can also add other seasonings such as garlic powder, onion powder, or herbs.
Serve the tofu and vegetables together: Once the tofu and vegetables are baked, serve them together on a platter or in individual bowls. You can drizzle the tofu with the marinade or a sauce of your choice.

Conclusion:

Baked tofu with roasted vegetables is a delicious and healthy meal that is perfect for a weeknight dinner or a healthy lunch. The tofu is flavorful and tender, while the vegetables are roasted to perfection. This dish is also a great way to get your daily dose of protein and vegetables. With a little planning and preparation, you can easily make this dish at home. Enjoy!