Roasted Veggies with Tofu and Turmeric Tahini Sauce

serves about 4 people

veggies of your choice, washed, and cut into bite size pieces (broccoli, cauliflower, mushrooms, carrots, onions, brussels sprouts, peppers, etc.)

olive oil

sea salt

1 block of super firm tofu (pressed and cut into 1/4″ thick pieces)

Turmeric Tahini Sauce

Preheat oven to 425 degrees. Prepare vegetables. Place on baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake for 30 minutes or until veggies are starting to brown.

For the tofu, press by wrapping the block in paper towels, and then a dish towel. Place between two plates and set a couple of books on top. Do this for a minimum of 30 minutes. Then cut into pieces 1/4″ thick. You may cut these in half. I did. Heat a frying pan on high. When hot, place tofu in pan and cook for 3-4 minutes, pressing down on the tofu with a spatula. You may need to turn the heat down. Sprinkle with sea salt. Then flip to other side and repeat the process.

Assemble in bowl and drizzle with Turmeric Tahini Sauce.

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