Autumn Roasted Vegetables with Tofu
3 carrots, peeled and diced
1 medium-large potato, peeled and diced
1 1/2 cups raw kale
4-5 oz extra firm tofu
Salt and pepper
1. Arrange carrots, potato, and tofu on a baking sheet. Douse with olive oil and liberally add salt, pepper and thyme.
2. Bake at 350 for 25 minutes.
3. While the vegetables and tofu is baking, steam the kale for about 20 minutes.
4. When the all is done, add together and enjoy!
P.S. The leftover water from cooking the kale makes a wonderful, antioxidant-rich drink. It's not bitter like the kale and is a lovely green color! I found this out when I was about to pour the leftover water down the drain. I was attracted to the intense color and it tastes very mellow.