Recipe: Roasted Tofu and Vegetables
Calories 130; Protein 8g; Sodium 50 mg; Potassium 275 mg; Phosphorus 180 mg; Carbohydrate 16 g
- 16 oz. extra firm tofu, drained
- 3 Tbsp. balsamic vinegar
- 2 tsp. olive oil
- 2 Tbsp. sugar
- 1 clove garlic, minced
- 1/2 tsp. oregano leaves, dried and crushed
- 1 sweet red pepper, quartered
- 1 medium onion, quartered
- 4 medium mushrooms, quartered
- Chopped fresh parsley for garnish
Directions: Cut tofu in half vertically, then horizontally. Drain on several layers of paper towels to remove as much liquid as possible. If desired, score surfaces to allow more marinade to penetrate the tofu. Combine vinegar, oil, sugar, garlic and oregano. Mix well. Place the tofu and vegetables in a shallow baking pan without crowding. Brush with the vinegar mixture and let stand 30 minutes. Then brush again and let stand another 30 minutes or longer. Preheat oven to 500 degrees.
Bake the tofu, pepper and onion 30-35 minutes, turning once halfway through cooking time. Add mushrooms during the last half of roasting time. Transfer to a platter and garnish with parsley.