Roasted Root Vegetables With Tofu

My sister-in-law got us hooked on this recipe and it's been one of our favorites for years. I love making it in the winter. It warms up the house, makes it smell great, and makes a super healthy meal. Since it has veggies, protein, and starch from the potatoes, it can be a full meal on its own or a yummy side dish too.

Vegetables of choice

• Potatoes - any type of work. Yellow or red skin potatoes are nice since you don't need to peel them.
• Sweet Potatoes - or Yams
• Butternut Squash - you can also use acorn (Zucchini and summer squash tend to have too much liquid.)
• Onions - I like to use red onion for color, but you can use any type.
• Carrots
• Cauliflower - I know that it's not a root vegetable, but bakes well like one.
• Rutabaga
• Turnips

Vegetarian Protein - I usually use tofu, but I like to change it up sometimes and add a different type of vegan protein. This is what like to use.

• Tofu - extra firm or high-protein tofu works best.
• Chickpeas - you can use this instead of tofu for a soy-free option. You could also use any other type of canned or cooked beans.
• Seitan - you can use any type of seitan that you want. I like to toss in about 2 cups of chicken seitan strips.
• Butler Soy Curls - Soy Curls are a dehydrated soy protein. When I use them, I rehydrate them in the vegan chicken broth first, then toss them in with the veggies.

Dressing

• Light Olive Oil - or any other neutral-flavored oil of choice.
• Water - this thins out the dressing a little and helps the veggies from drying out too much when baked.
• Nutritional Yeast - is a cheesy-tasting yellow powder that you can find at most large grocery stores or health food stores. It gives it a lot of flavors, but you can omit it or swap it out for vega parmesan cheese.
• Poultry Seasoning - this is a seasoning mix, but you can make your own or swap it out for ground sage.
• Garlic Powder -for flavor.
• Salt - for flavor. Feel free to adjust the amount to taste or dietary needs.
• Pepper - for flavor. You can also swap it out for red pepper flakes or use a dash or two of cayenne pepper for spice.

• Preheat your oven to 400°F (204° C).
• Wash, peel, and cube about 6 cups of root vegetables of your choice and place them on a sheet pan. (Be sure to use a sheet pan with edges to keep the dressing from dripping off.)
• Drain, press, and cube the container of extra firm tofu and add it to the veggies on the tray. (You can also use a can of drained chickpeas or vegan "meat" alternatives.)
• In a separate container, mix 1/3 cup of oil, 1/4 cup water, 3 tablespoons nutritional yeast, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and drizzle over the veggies and tofu.

• Mix well to coat evenly and bake at 400° F (204° C) for 45 minutes, taking it out of the oven every 10 minutes to mix and flip the veggies.
• Serve warm.

• You can use any root vegetables that you have on hand. See the ingredients and substitution section of the blog post for more ideas.
• About 6 cups of veggies work well with the amount of basting liquid, but you don't have to be exact.
• Use a very large cookie sheet with edges to hold in the veggies and sauce.
• Be sure to take the veggies out of the oven every 10-15 minutes and flip and mix them well.

Refrigerate: Leftover sheet pan vegetables will keep well in the fridge for 3 - 5 days in a sealed container. They're delicious cold too!

Freeze: This root bake can be stored in an airtight bag or container in the freezer for up to 3 months. Allow thawing overnight in the fridge before reheating.

Reheating: Reheat the veggie and tofu in the microwave for about 2-3 minutes for a plate, or bake at 350° F for about 15 minutes until warm.

• Balsamic Roasted Veggies
• Roasted Cabbage Steaks
• Cheesy Vegan Baked Broccoli
• Baked Cauliflower Nuggets
• Easy Sheet Pan Ratatouille
• Baked Feta and Tomatoes
• Oven Roasted Tomato Sauce

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