Monday, December 7, 2009

Roasted Tofu with Green Beans

Roasted Tofu with Green Beans

I made this the other night and loved it! Experiment with any vegetables such as Brussels sprouts, asparagus, or fennel. Serve with brown rice for a heartier meal.


2 pounds fresh firm tofu, cut into cubes
10 garlic cloves, pealed
2 pounds green beans, trimmed
½ pound cremini mushrooms, stems removed
2 leeks
3 tablespoons extra-virgin olive oil
¼ cup Bragg Liquid Aminos
All purpose seasoning blend or salt and pepper to taste


Preheat oven to 375 °F

Place tofu, garlic, green beans and mushrooms in 9 x 12-inch baking pan. Cut leeks in half lengthwise, rinse, cut into ¼ inch slices and add to pan. Drizzle olive oil and liquid aminos over tofu mixture, sprinkle generously with seasoning blend and toss to combine. Roast uncovered 1 hour. Stirring every 20 minutes, until tofu is firm and vegetables are caramelized. Remove from oven and serve.

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