Whole Food, Plant-Based Recipe Balsamic Herb Tofu with Rainbow Roast Vegetables

Ingredients

• 14 ounces firm or extra-firm tofu
  

• 1 medium carrot, cut into 4 sections
  
• 1 medium onion, cut into ¼ inch slices
  
• 8 medium radishes, quartered lengthwise
  
• ½ large red bell pepper, deseeded
  
• 4 T water
  
• 4 T balsamic vinegar
  
• 1 tsp dried oregano
  
• ½ tsp dried thyme
  
• 1 tsp dried basil
  
• ½ tsp dried sage
  
• 1 clove garlic, finely minced
  
• ½ tsp freshly ground pepper
  
• ½ cup water, if needed

Instructions

1. In a bowl, combine lemon juice or balsamic vinegar, water, dried herbs, black pepper, and garlic (if using).
2. Steam the carrots and radishes for 3-4 minutes, or place vegetables in a glass bowl with a couple of drops of water and microwave for 2-3 minutes.
3. Preheat oven to 400°F (200°C). Line 1-2 baking sheets with parchment paper or a silicone baking mat.
4. Over a sink, lightly press the entire block of tofu between your palms and hold for 10-15 seconds. Do not press too hard as this can begin breaking up the tofu. Cut into ½ inch cubes.
5. Add tofu and vegetables to the bowl and gently toss to coat. Let sit for 10–15 minutes. If making Autumn Bowls, make the bulgur wheat.
6. Spread tofu pieces and vegetables, including the steamed ones, in a single layer on a sheet. Use another sheet if needed. Roast for 15–20 minutes, flipping halfway through, until golden and lightly crisped.
7. Let cool slightly and serve warm or chilled.

Chef's Notes