Prep Time: 10 mins Total Time: 30 mins Serves: 4-6 servings
Ingredients: Resource from pinchofyum.com
2 (16-ounce) packages extra firm tofu
2 tablespoons cornstarch
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt
1 tablespoons olive oil
Roasted Vegetables:
2 large peppers, sliced (any color)
2 medium zucchinis, sliced
1 eggplant, chopped into pieces
1 medium red onion, sliced
1.5 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon pepper
Preparation:
Preheat the oven to 425 degrees.
Press the liquid out of the tofu – wrap it with a towel and place a heavy pan on top of it for 10-15 minutes. Cut into cubes.
Mix the cornstarch, brown sugar, spices, and salt together. Toss cubed tofu *gently* with the spices to coat, being careful not to break the tofu. Transfer to a baking sheet and drizzle with just a tiny bit of olive oil so it doesn’t stick.
Mix the chopped vegetables with seasoning and include them on the baking sheet.
Bake for 30-45 minutes, until the exterior of the tofu is lightly golden and dry to the touch and the vegetables are cooked and golden brown.
Serve with rice, soba noodles, quinoa or on its own.