Vegetarian

Roasted Veggies and Tofu-Mexican Style is for Dinner.

Roasted Veggies and Tofu-Mexican Style takes 15 minutes to prepare.

Roasted Veggies and Tofu-Mexican Style takes 60 minutes to cook.

Roasted Veggies and Tofu-Mexican Style makes 4 servings.

The ingredients for Roasted Veggies and Tofu-Mexican Style are:

2 Carrots, sliced
3 stalks of broccoli, chopped
12 brussel sprouts, quartered
1 lb Light Tofu, cubed
2 Tbl Garlic
Onions, raw, 1 cup, chopped
Lime Juice, 0.25 cup
Chili powder, 2 tbsp
Oregano, ground, 1 tsp
Pepper, black, 2 tsp
Granulated Sugar, 1 tsp

Here is how you make Roasted Veggies and Tofu-Mexican Style:

Preheat oven to 350 degrees.Combine all ingredients in a 9 X 13 pan sprayed with cooking oil.Put in oven, roast for about 1 hour, or until brussel sprouts are soft.Stir veggie mix every 15 minutes to keep from drying out.Serve over rice or with potatoes (not included in calorie count)Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SLOWBUTSTEADY.

The nutritional information for Roasted Veggies and Tofu-Mexican Style is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.4

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 133.9 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 8.9 g
• Protein: 15.7 g

The dietary needs meet for Roasted Veggies and Tofu-Mexican Style is Vegan