Roasted Tofu with Veggies

Are you giving up anything for Lent? Many give up meat.

A few years ago I went Vegan for Lent. I learned to like tofu. It is made from soybeans (I recommend buying organic so non-GMO). Tofu comes in different textures- silken(best for smoothies), firm  and extra firm. If using as a meat alternative I suggest extra-firm.

Tofu is found in the health food refrigerated section.

After removing from packaging I use a clean dish towel and gently absorb the excess water.

This tasty meatless meal is from FocusT25’s 5 Day Fast Track
Roasted To

Roasted Tofu with Veggies

1 lb firm tofu, drained, cut into cubes
5 cloves garlic, chopped
12 oz green beans, trimmed
1 cup medium mushrooms, cut into quarters
1 medium onion, cut into chunks
3 medium red potatoes, cut into quarters
1 Tbsp EVOO
1 Tbsp reduced -sodium soy sauce
All-purpose, seasoning blend, salt-free (to taste, optional)
Preheat oven to 350 degrees
Place tofu garlic green beans mushrooms onion & potatoes into glass baking dish. Drizzle with EVOO and soy sauce.
Sprinkle with seasoning blend if desired, toss gently to coat well.
Bake for 40-60 minutes or until veggies are tender, stirring every 20 minutes.
One serving= 1/4 of recipe. Refrigerate leftovers up to 4 days.
* I use tamari or Bragg Liquid Aminos instead of soy sauce. I sprinkle with Gomasio(sesame seeds & sea salt)

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