Vegetarian

Roasted Fall Veggies and Tofu takes 15 minutes to prepare.

Roasted Fall Veggies and Tofu takes 45 minutes to cook.

Roasted Fall Veggies and Tofu makes 4 servings.

The ingredients for Roasted Fall Veggies and Tofu are:

454 gram(s) Sunrise mediium firm tofu 454g
2 medium Zucchini, baby
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 medium (2-1/2" dia) Onions, raw
1 tbsp Olive Oil
227 grams Mushrooms, fresh

Here is how you make Roasted Fall Veggies and Tofu:

Preheat oven to 375F while preparing veggies. Wash all veggies and rinse tofu. Cut everything into pieces roughly the same size for even roasting. I usually cut larger mushrooms in half, slice the zucchini, make 1-in chunks of peppers and onions. You can add a clove or two of garlic if you like. Toss all ingredients in a baking dish (mine is a pyrex 9x13in, about 2-in deep). You can add herbs as desired, but it is better to wait to add them until the last 15 minutes of cooking. I usually put oregano and thyme, sea salt and black pepper.Put in 375F preheated oven for 45-60 minutes. Stir every 15 minutes. Add herbs in the last 15 minutes.Serving Size:?4 servings

The nutritional information for Roasted Fall Veggies and Tofu is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 155.5

• Total Fat: 9.0 g
• Cholesterol: 0.0 mg
• Sodium: 3.8 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.9 g
• Protein: 13.2 g