Roasted Vegetables and Tofu with Savory Sauce

Roasted Vegetables and Tofu with Savory Sauce

Prep time: 20 mins
Cook time: 30 mins
Serves 2

Ingredients:

• 1 package extra-firm tofu
• 8 ounces broccoli florets* (cut larger ones in half)
• 1 large sweet potato,* washed thoroughly and cut into 1/2-inch cubes
• 2 Tbsp extra-virgin olive oil
• 3 Tbsp tamari
• 3 Tbsp brown sugar
• 1 Tbsp fish sauce
• 1 Tbsp rice vinegar
• 2 Tbsp sesame oil
• 1 Tbsp chile-garlic sauce
• Optional: 2 cups brown rice (cooked without salt), for serving

Directions:

1. Remove the tofu from the package and set aside on 2 layers of paper towel. Allow to sit for ~20 minutes while you prep the vegetables.
2. Cut the tofu into 1-inch cubes.
3. Preheat the oven to 450°F and line 2 baking sheets with parchment paper.
4. Place the broccoli and tofu on one baking sheet and the sweet potatoes on the other. Toss with olive oil, a little salt, and pepper. Spread vegetables and tofu in a single layer on the baking sheets.
5. Roast, tossing occasionally, for about 30 minutes.
6. To make the sauce, add tamari and remaining ingredients to a small saucepan and heat gently until the sugar dissolves (1-2 minutes). Cover and set aside.
7. Pass the sauce at the table and drizzle over vegetables/tofu and brown rice, to taste. Leftover sauce keeps well in the refrigerator.

*You can use other vegetables if you prefer; cut in similar-sized pieces to ensure similar roasting time.

Sauce recipe adapted from America’s Test Kitchen/The How Can It Be Gluten Free Cookbook