Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/3723/Roasted_Tofu_and_Vegetables
Roasted Tofu and Vegetables
Yield: Serves 4
Preparation Time: 30 minutes
Ingredients
| 2 | Tablespoons | soy sauce | |
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| 2 | Tablespoons | canola oil | |
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| 2 | Tablespoons | rice vinegar | |
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| 2 | teaspoons | granulated sugar | |
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| 1/2 | teaspoon | garlic powder | |
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| 4 | carrots, cut into 1- inch pieces | ||
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| 1 | onion, chopped into 1- inch pieces | ||
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| 1 | red bell pepper, cut into 1- inch pieces | ||
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| 1 | medium yellow squash, cut into 1- inch pieces | ||
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| 1 | medium zucchini, cut into 1- inch pieces | ||
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| 1 | cup | sliced mushrooms | |
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| 1/2 | pound | tofu, cut into 1- inch pieces | |
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| Cooked rice or noodles | |||
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Directions:
Preheat oven to 425 degrees F
Combine soy sauce, oil, rice vinegar, sugar, and garlic powder in small bowl; mix well.
Place cut vegetables and tofu in a shallow roasting pan. Toss with soy sauce mixture to coat well. Roast vegetables 30 minutes or until browned and tender; stirring occasionally while cooking.
Serve over hot rice or noodles.
Please note that some ingredients and brands may not be available in every store.
Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/3723/Roasted_Tofu_and_Vegetables
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