Spicyroastedvegetableswithtofu Recipes

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

SPICE-ROASTED VEGGIES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
• Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
• Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.

ZESTY ROASTED VEGETABLES

Steps:

• In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.

SPICY ROASTED VEGETABLES

Steps:

• Place all chopped vegetables into a large bowl or pot.
• Pour oil over the vegetables.
• Sprinkle salt and peppers over the vegetables.
• Spray with butter spray.
• Stir till all are covered.
• Spread mixture onto a foil covered baking sheet and spray with butter spray.
• Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
• Let vegetables cool and place one cup @ in seperate freezer bags to freeze.

SPICY ROASTED VEGETABLES WITH TOFU

Steps:

• Half the Brussels sprouts, cut up the broccoli and cauliflower, dice the tofu.
• Place in large metal baking pan, drizzle olive oil, salt, curry powder and black pepper over everything.
• Bake at 350°F for 25 minutes.