Wednesday, November 9, 2011

Roast Tofu and Veggies

Good gravy, do I love the taste and texture of roasted potatoes!  They bring me back to Sunday dinners of yore and good times spent with family.  This dish could be your meat-free answer to traditional Thanksgiving fare, or it could be enjoyed throughout the winter months with plenty of gravy.  What follows is not a recipe per se, but more a list of possible ingredients and a method.  I am partial to mushrooms and tofu together, but you may decide against it or even swap out the tofu for beans.

Choose some or all of the root veggies below:
- potato (large chunks)
- carrot (thick slices/chunks)
- turnip (cubed)
- parsnip (thin slice)
- rutabaga (cubed)

- celery (thinly sliced)
- leek (halved and thickly sliced)
- fresh or dried thyme, sage, marjoram, savoury
- salt and pepper
- olive oil

- 2 tbsp olive oil
- 2 tbsp margarine
- 8-10 slices firm or extra firm tofu
- salt and pepper
- sliced onions
- sliced mushrooms

- vegetable stock, or water

Preheat oven to 400 degrees
1. Cut up as many veggies as you see fit to use, or will fit in your roasting pan.  You can use a traditional pan, if you have it, but I use a 9x13 enamel-coated cast iron baking pan covered with a cookie sheet.  Mix veggies together with celery, leek, and herbs.  Toss with enough oil to coat well and season with salt and pepper.  Place into the roasting pan but hollow out a place in the centre for the tofu.
 2. Heat oil and margarine over med-hi heat in a large frying pan.  Season both sides with salt and pepper and fry 2-3 mins per side, until golden brown.  Remove from pan and place into the hollowed out spot in the veggie pan.  The idea here is to have the tofu roast away admist the veggies, not on top of them.  I did two rows of 5 slices each, with the top of each tofu slice overlapping the bottom of the previous slice so they could all fit. The mushroom and onion flavour will seep into the tofu as it roasts.
3. Add onions slices to the pan and cook for about 2 mins, or until just beginning to release their water, then add mushroom slices and cook for another 2 mins, or until their water is beginning to release.  Top the tofu with mushroom and onion slices.
4. Add vegetable stock or water to the pan, about 1/4" deep.  Cover pan tightly and roast for 60-90 mins (it will depend on how big your veggies are).  Check the veggies about halfway through and add more stock if they are drying out.  Baste veggies with stock from the bottom of the pan.  I like to remove the lid for the last 15 mins of roasting to brown up the veggies a bit.
5. Serve tofu slices topped with onion and mushroom, and with your favourite gravy if that is your thing.


Deb said...

This sounds wonderful! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

J said...

Made this for dinner tonight with the addition of a poblano - easy and delicious!

Charley said...

Back home (I'm from Eastern Kentucky) we make a similar dish called "Hulk food". It usually contains taters, onions, carrots, cabbage, shrooms, lots of fresh herbs and garlic. Serve with cornbread. I crave it when I'm homesick.

CarlosF said...

Dear Vegan Dad, Thanks for the recipe, I have been experimenting with roasting veggies. I have been doing eggplant, squash and onions. I love the flavor the roasting process gives the vegetables.

Cassi said...

What luck! I got online looking for a roasted veggie recipe for lunch and this was in my inbox today. Very good--my husband and kids loved it(3-year-old especially liked the tofu)!

Det Daglige Brød i Skovkanten said...

hallo Vegan Dad.

Thank you for your lovely blog.
It's nice to find a vegan dad having children, that also dislike som of the food. Gives me hope in the case of my own kids.
Thanks for being af good guide into the new world of veganism.

Kathleen Richardson said...

Wonderful idea. I need to pass your site on to my vegetarian daughter. She and I both love veggies and tofu.

Stefanie said...

That looks good. Roasted veggies are one of my favorite foods.

ANDY HOW said...

I love this dish

Sarah Creighton said...

Yes! I love roasted potatoes too and you just reminded me that I need to make some as I've had a pile o' potatoes sitting in my cupboard forever!
-Sarah with Veggie Kids

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Bec said...

I made this for Sunday was a huge hit!!

Bec said...

Made this last night for Sunday dinner...the crowd was happy!

Dave Pilgrim said...

The dry seasoning on this looks magnificent. I am defiantly going to cook this. I blog a lot on Good Apps and constantly need brain food to review new apps. I think the veggies in this will make an excellent combination for body fuel. Thanks!

michiko said...

教えて! 下の写真の中央にある白い細い野菜はなんですか?

Kids Best Nutrition said...

You have some fabulous recipes here. I'll be sure to recommend your blog to my readers at Kids Best Nutrition. I'm going to have to pickup a few ingredients to make this one. There aren't enough recipes with turnips, parsnip, rutabaga, and leeks. MMMMM!

Kittyluffagus said...

Hi, I was just wondering. Did you press the tofu prior to using it in this recipe? Thanks!!

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