ROASTED TOFU AND VEGGIES
Tofu cubes roasted in marinade made with Liquid Bragg Aminos. Cabbage, yams, carrot and onion dusted with spice then roasted separately. Fresh boiled corn off the cob. Toss it all with salt and pepper and serve. That’s all you need to enjoy the essence of each vegetable!
Steve’s lunch for a week! Nice!
Makes approx. 21 cups
Preheat oven to 400 degrees
Veggies:
about 2-1/4 lbs. yams or sweet potatoes, peeled and cubed
1 lb. baby carrots, kept whole, washed
about 2-1/4 lbs. green cabbage – remove outer limp leaves, cut in half, cut out core from both halves, then cut into 1-1/2 inch squares or similar size rectangles
2 lg. yellow onions, peeled and cut into 1 inch squares
1 t. salt
lots fresh grind black pepper
lg. sprinkle of turmeric
lg. sprinkle of smoked paprika
Marinade for tofu:
1 c. apple cider
2 T. Balsamic vinegar
1 t. salt
1 t. ground rosemary
1 t. smoked paprika
1 t. dry mustard
2 T. Liquid Aminos by BRAGG
1 t. xanthan gum powder (this is used to keep the spice and herb suspended in the liquid, so it doesn’t fall to the bottom)
2, 12 oz. pkg. extra firm water-packed tofu, rinsed, blotted and cut into 1/2- 3/4 inch cubes
2 T. extra virgin olive oil
10 fresh ears of shucked corn – bring whole cobs to boil in pot of water, cook for 5 minutes, cover, turn heat off and let set at least ten minutes or till ready to cut off from cob – stand each cob on large end; using sharp, broad knife cut from top to bottom removing corn from cob; set aside
Veggie Prep:
In extra-large bowl or large soup pot combine yams, cabbage, carrot and onion.
Add salt, pepper, turmeric and smoked paprika. Using clean hands or gloves toss veggies till evenly coated.
Drizzle olive oil over all and toss again till evenly coated.
Oil two lg. baking sheets or line with parchment paper. Divide veggies between to the 2 sheets and evenly distribute veggies.
Place one sheet on top rack and one on bottom rack in preheated 400 degree oven.
Roast for 45 minutes. Test for doneness with a long prong fork. Remove when done as you like. Set aside.
Marinate and bake tofu:
In mixing bowl combine cider, vinegar, salt, rosemary, smoked paprika, dry mustard and liquid aminos. Whisk well to fully incorporate.
Add xanthan gum and whisk till completely dissolved.
Place tofu cubes in large cake pan or baking dish in one layer.
Pour marinade over. Shake pan a little, then reposition cubes in one layer. Set aside.
Place uncovered baking pan with tofu cubes and marinade on bottom rack of oven. Bake at 400 degrees for 1 hour, or till done to your liking. Remove from oven and set aside.
To assemble: In extra-large bowl or clean pot combine roasted veggies, roasted tofu plus liquid in roasting pan, cut corn from cobs, approximately 2 t. additional salt then black pepper to taste. Toss till ingredients are evenly dispersed.
Pack into covered containers and refrigerate till ready to use.
Bragg Liquid Aminos – a natural soy sauce alternative. Adds umami to any dish.
FAT-FREE CHEF™ 