Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Natalie
Roasted VegetablesIngredients (use vegan versions): 2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon garlic powder
1 cup sliced mushrooms
1 med zucchini
1 med yellow squash
1 red bell pepper
3-4 carrots
1 onion
1/2 lb tofu
rice or noodles
Directions:Preheat oven to 425 degrees. Combine soy sauce, oil, rice vinegar, vegan sugar, and garlic powder in small bowl; mix well. Cut vegetables and tofu into 1 inch pieces and combine in shallow roasting pan. Toss with soy sauce mixture to coat well. Roast vegetables 30 minutes or until browned and tender; stir while cooking. Serve over hot rice or noodles.
Serves: 4
Preparation time: 30 min
Thanks for the great recipe! I loved the idea of having my vegetables and tofu together in one big dish. It was also really great having a way to cook the tofu with veges besides stir-fry style. I added fresh lemon juice lightly squeezed over everything (including the rice) once it was on the plate. Excellent!
Archived comment by: megcombies
This recipe is awesome! Its really easy, aside from all the veggie chopping. If you have a food processor, it helps. So tasty and everyone loves it over buckwheat noodles.
Archived comment by: schwadda
