Spicy Roasted Vegetables With Tofu Recipes
SPICY ROASTED VEGETABLES WITH TOFU
Make and share this Spicy Roasted Vegetables With Tofu recipe from Food.com.
Provided by Vito Fun
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Half the Brussels sprouts, cut up the broccoli and cauliflower, dice the tofu.
- Place in large metal baking pan, drizzle olive oil, salt, curry powder and black pepper over everything.
- Bake at 350°F for 25 minutes.
Nutrition Facts : Calories 255.2, Fat 18.6, SaturatedFat 2.6, Sodium 1813.9, Carbohydrate 15.7, Fiber 5.8, Sugar 4.9, Protein 11.9
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
SPICY ROASTED VEGETABLES
This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.
Provided by Patroc
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place all chopped vegetables into a large bowl or pot.
- Pour oil over the vegetables.
- Sprinkle salt and peppers over the vegetables.
- Spray with butter spray.
- Stir till all are covered.
- Spread mixture onto a foil covered baking sheet and spray with butter spray.
- Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
- Let vegetables cool and place one cup @ in seperate freezer bags to freeze.
Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9
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