Baked Tofu with Roasted Vegetables

For all you tofu and vegetable lovers, try this recipe!! It is so easy it hurts! :) The best part of this recipe is that it very well can be changed and modified into many similar yet distinct dishes. Adapted from original recipe!!

Baked Tofu with Roasted Vegetables
Serves: 2

Ingredients:
1 block of extra/firm tofu
4tbsp reduced sodium soy sauce
2 tbsp sesame oi
olive oil
salt
black pepper
1.5 peppers (red, yellow, green)
1/3 eggplant
(any vegetable you desire)

Directions:
Begin with your firm block of tofu and drain fluid. Freeze tofu to aid in slicing without it crumbling. Take frozen tofu and slice horizontally into four slabs. Pat with paper towel to absorb any extra liquid. Place in shallow containers and allow tofu to soak in a mixture of reduced sodium soy sauce and sesame oil. Place in refrigerator covered for at least 45 minutes.

Meanwhile, slice eggplant, sprinkle with salt and let stand in the colander until 45 minutes has passed or you are ready to bake.

Just as the 45 minutes (or more) is coming to an end, dice up your favorite vegetables. I used eggplant and a variety of peppers.

Place all vegetables and tofu on a tinfoil covered baking sheet. (Be sure to coat the tinfoil with a little olive oil to avoid sticking!) Brush olive oil onto vegetables. Sprinkle all with salt and pepper as desired.


Bake in oven at 350 degrees for 30-45 minutes or until tofu is done to your liking!


This dish can be enjoyed as a main dish or as part of a variety of tapas! Happy eating! :)