Wednesday, November 28, 2007

Maple Roasted Tofu and Veggies

Well, winter has come to the north in full force. Freezing cold, snow, parkas, touques, and big clumpy boots. It makes me want to roast things in the oven, if for no other reason than it heats the house up a few more degrees.

- 2 yukon gold potatoes, diced
- 2 large red potatoes, diced
- 1 yellow onion, cut into eighths
- 1 red onion, cut into eighths
- 1 small rutabaga, peeled and diced
- 3 carrots, cut into chunks
- 4 cloves of garlic, cut into chunks
- 1 cup cooked chickpeas
- 1 pkg firm tofu, pressed and diced
- 2 tbsp oil
- 1/4 cup balsamic vinegar
- 1/2 cup maple syrup
- 2 tbsp water
- 1 tsp dried sage
- 1 tsp dried thyme
- salt and pepper

Preheat oven to 450 degrees
1. Place all veggies in a large bowl. Mix oil, vinegar, syrup, water, and spices in a small bowl. Pour over veggies and toss well. Place on a stoneware baking sheet. Put tofu on veggies and gently toss to coat in sauce.
2. Roast veggies in oven for 60-70 mins, stirring veggies after 30, 45, and 60 mins to keep the sauce from burning. Toss in an extra bit of maple syrup before you serve if you want an extra bit of sweetness.

I served this dish up with pumpkin scones.


Veg-a-Nut said...

Wow! This really sounds good. I am a whimp. I complain about the 46 degrees it was yesterday and you are in freezing snow. STay warm and keep that oven going!

VeggieGirl said...

yes, winter is quite apparent here as well - but with Maple Roasted Tofu & Veggies, and Pumpkin Scones, I think I'd definitely be able to tolerate the cold weather :0)

Pema Blue said...

That looks delicious!
(Not that the other stuff on your page doesn't!)
Definitely going to have to try it out!

mustardseed said...

What's a rutabaga? I'm sorry we don't have many winter veggies in Singapore, most of our veggies are imported you see(: And Singapore has only two kinds of weather: sunny, hot and humid or rainy, hot and humid.

Vegan Dad said...

A rutabaga is a cross between a cabbage and a turnip. You can read all about it here:

Of course, you can use any root vegetable you can get your hands on for this recipe.

vAnnie said...

I made this last night and it was terrific! The pumpkin scones were a grand addition. Thanks for the inspriration Vegan Dad!

Vegan Dad said...

Glad to be of assistance! It always makes me happy to see that my instructions actually translate into an edible dish for someone else.

Patrick B. said...

Making this for Thanksgiving today.

Patrick B. said...

Just wanted to write to say that this is making a repeat appearance at Thanksgiving this year. Thank you!