Best 6 Roasted Tofu Asparagus And Radishes Ww Recipes

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Dive into a culinary expedition with our delightful Roasted Tofu, Asparagus, and Radishes recipe, a vibrant medley of flavors and textures. This Weight Watchers-friendly dish tantalizes your taste buds with its harmonious blend of crispy tofu, tender asparagus, and earthy radishes.

Embark on a flavor-filled journey as you explore our curated collection of delectable recipes. Discover the secrets of creating the perfect roasted tofu, ensuring a golden-brown exterior and a soft, succulent interior. Learn how to select the freshest asparagus spears, ensuring they retain their vibrant green hue and crisp texture. Unlock the art of roasting radishes, transforming them into tender and caramelized gems.

From the succulent Roasted Tofu with Sweet and Spicy Glaze, boasting a tantalizing blend of sweet and savory flavors, to the umami-rich Asparagus with Garlic and Lemon Butter Sauce and the earthy Radishes with Honey and Mustard Vinaigrette, each recipe promises a unique culinary adventure.

Prepare to be captivated by the simplicity and elegance of these dishes, perfect for weeknight dinners or special occasions. Whether you're a seasoned home cook or just starting your culinary journey, our recipes guide you every step of the way, ensuring success in your kitchen.

So, gather your ingredients, ignite your culinary passion, and embark on a delightful journey of flavors with our Roasted Tofu, Asparagus, and Radishes recipe collection. Savor the symphony of textures and flavors as you create memorable meals that nourish both body and soul.

Here are our top 6 tried and tested recipes!

CRISPY TOFU WITH ROASTED VEGETABLES



Crispy Tofu with Roasted Vegetables image

Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 sweet potatoes, unpeeled (about 1 pound)
1 12-ounce package trimmed green beans
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 14- to 16-ounce block extra-firm tofu, drained
3/4 cup fresh parsley
1/3 cup roughly chopped fresh chives, plus more for topping
Grated zest of 1 lemon, plus 4 teaspoons lemon juice
3 tablespoons roasted salted almonds, roughly chopped

Steps:

  • Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
  • Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
  • Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
  • Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
  • olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
  • Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams

BROWN-BUTTER BASTED RADISHES & ASPARAGUS



Brown-butter basted radishes & asparagus image

This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish

Provided by Rosie Birkett

Categories     Side dish

Time 30m

Number Of Ingredients 5

100g unsalted butter
450g mixed radishes , larger ones sliced in half
450g pack asparagus , each spear chopped into 4 pieces
juice ½ lemon , plus extra if needed
2 tbsp roughly chopped parsley

Steps:

  • Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
  • While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
  • Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
  • Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.

Nutrition Facts : Calories 238 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein

ASPARAGUS TOFU STIR-FRY



Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

SOY GLAZED TOFU AND ASPARAGUS



Soy Glazed Tofu and Asparagus image

It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

Provided by IHeartDogs

Categories     One Dish Meal

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons sesame oil
1/2 teaspoon cayenne chili pepper flakes
8 stalks asparagus, woody ends snapped off
2/3 cup extra firm tofu, cut into 1/2 inch cubes
1 cup sliced button mushroom
1 clove garlic, minced
2 teaspoons granulated sugar
2 tablespoons soy sauce

Steps:

  • Heat sesame oil and red pepper flakes in nonstick skillet or wok.
  • Cut asparagus spears into 1 1/2 inch pieces.
  • Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
  • Add mushrooms and cook for 3 minutes.
  • Add garlic, saute, stirring constantly, for 30 seconds.
  • Mix sugar and soy sauce together in small bowl until combined and add to pan.
  • Mix well to coat and stir-fry for 3-4 minutes.
  • Asparagus should be crisp-tender at this point.
  • Serve.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS



Black Pepper Stir-Fried Tofu and Asparagus image

This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.

Provided by Kay Chun

Categories     dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
1/4 cup coarsely chopped cilantro
Steamed short-grain brown or white rice, for serving

Steps:

  • In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
  • Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
  • Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

ROASTED TOFU, ASPARAGUS AND RADISHES - WW



Roasted Tofu, Asparagus and Radishes - Ww image

This came from "Simply Delicious - Flexpoints Cookbook" from Weight Watchers. Out of all the recipes in there, this is the one that I want to try the most. At time of posting, I have not tried this. But I plan on doing so soon. I can't find tofu here in town so it will have to wait until I can get into the city to get some. The book says this is 2 points per serving. The numbers as presented here come up as closer to 3 points (2.9) but that is because it isn't counting on reduced fat tofu. Plus it isn't counting the balsamic vinegar.

Provided by Saturn

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped or 1 1/2 teaspoons garlic paste
1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
1 teaspoon lemon zest, grated
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb reduced-fat firm tofu, cut into 1 inch cubes
1 lb asparagus, trimmed and cut into 2-inch lengths (1 bunch)
1 (6 ounce) bag radishes, trimmed
1 small red onion, cut into 4 wedges

Steps:

  • Preheat the oven to 400°F Spray a large, nonstick roasting pan with nonstick spray.
  • Combine the vinegar, oil, garlic, rosemary, lemon zest, salt, and pepper in a large bowl. Add the tofu, asparagus, radishes and onion; toss gently to coat.
  • **Note: As radishes are never all the same size, I would probably halve the larger ones.
  • Turn the mixture into the roasting pan and spread into one layer. Roast until the vegetables are tender and lightly browned, turning once, 20-25 minutes.
  • I like my roasted veggies to have that really lovely dark brown colour to them, so I would probably lean towards the end of the cooking time.

Nutrition Facts : Calories 73.5, Fat 3.7, SaturatedFat 0.6, Sodium 324.5, Carbohydrate 8.9, Fiber 3.4, Sugar 3.2, Protein 3.4

Tips:

  • Use firm or extra-firm tofu. This type of tofu will hold its shape better when roasted and will absorb the flavors of the marinade more easily.
  • Press the tofu before roasting. This will help to remove excess moisture and make the tofu crispier.
  • Marinate the tofu for at least 30 minutes. This will help to infuse the tofu with flavor.
  • Roast the tofu at a high temperature. This will help to create a crispy exterior and a tender interior.
  • Add vegetables to the roasting pan. This is a great way to add extra flavor and nutrition to your meal.
  • Serve the roasted tofu and vegetables with your favorite dipping sauce.

Conclusion:

Roasted tofu, asparagus, and radishes is a delicious and healthy meal that is perfect for a weeknight dinner. The tofu is crispy and flavorful, the asparagus is tender and slightly charred, and the radishes are sweet and slightly spicy. This dish is also very easy to make, and it can be tailored to your own taste preferences. For example, you can add different vegetables to the roasting pan, or you can use a different type of dipping sauce.

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