Roasted Winter Vegetables with Spicy Pepper Tofu

Comforting Aromatic Veggies and Crispy Fried Bean Curd Recipe

Jan 25, 2009 Jill Harris

Winter vegetables and crispy delicate tofu pair up to make a comforting cold weather meal. Pair with whole grains for a complete meal.

Both the Roasted Vegetables and Spicy Pepper Tofu recipes use a spicy pepper herb/spice blend. Herb and spice blends can be found in the spice aisle. Look for those with all-natural ingredients and no MSG.

Instead of spicy pepper blend, experiment with other flavours that give these dishes a common palate: spicy mesquite, smoky chipotle, or garlic and herb are all excellent substitutes.

Pair these recipes with your favourite whole grain (try quinoa, kasha or brown rice) for a nutritious, balanced meal.

Roasted Winter Vegetables Recipe

Makes 3-4 Servings

Preparation time: 30 minutes

Cooking time: 45 minutes

Ingredients:

1 sweet potato
1 white potato
1/8 head cabbage (red or green)
6 Brussels sprouts
1 red onion
1 carrot
3 cloves garlic (or 1 clove elephant garlic)
Olive oil (about 1/4 cup)
Spicy Pepper spice blend (about 1-2 Tbsp.)
Salt and pepper, to taste (omit if herb blend contains salt and pepper)

Directions:

Preheat oven to 425 F.
Wash and scrub all vegetables.
Peel the sweet potato, potato, onion and carrot, removing any blemishes.
Cut the sweet potato, potato and carrot into ¼-inch rounds. Cut the cabbage and onion into small wedges. Remove stems from Brussels sprouts and cut in half. Peel the garlic cloves and slice thinly.
Toss all vegetables in a large baking pan with a generous amount of olive oil, ensuring the garlic is evenly coated. Sprinkle all vegetables generously with the pepper blend.
Roast vegetables for 45 minutes at 425 F, stirring every 15 minutes to prevent burning.
Serve with Spicy Pepper Tofu and your favourite cooked whole grains.

Spicy Pepper Tofu Recipe

Serves: 3

Preparation time: 45 minutes (for pressing and marinating)

Cooking time: 15 minutes

New to cooking with tofu? Find out how to press and prepare it first.

Ingredients:

½ (12 ounce) brick extra-firm tofu, pressed
2 Tbsp. olive oil
1 Tbsp. Tomato ketchup
1 tsp. balsamic vinegar
Spicy Pepper spice blend, to taste
Dried rosemary, to taste

Directions:

Cut the tofu in half width-wise so that if forms two squares.
Store one square in an airtight container in the refrigerator with a touch of cool water for another use.
With the remaining square, press for at least 15 minutes under a heavy object.
When tofu is pressed, slice the tofu into ¾-inch cubes.
Mix the marinade ingredients in a shallow or flat-bottomed bowl. Baste or toss the tofu cubes to coat them with the marinade.
Cover and refrigerate for at least 30 minutes.
After marinating, pre-heat a large frying pan (skillet) over medium-high heat.
When the pan is hot, add the tofu cubes and their marinade.
Fry cubes until golden brown, flipping to ensure even colouration.
Serve with roasted winter vegetables.

The copyright of the article Roasted Winter Vegetables with Spicy Pepper Tofu in Vegetarian Cuisine is owned by Jill Harris. Permission to republish Roasted Winter Vegetables with Spicy Pepper Tofu in print or online must be granted by the author in writing.

Roasted Winter Vegetables