I saw a recipe for Maple Roasted Chicken somewhere once, and it inspired me to make a vegetarian version. I love all things sweet and savory, and this ended up being one of my favorite dinners of all time. I’ll definitely be making it again! I decided to use sweet potatoes, carrots, and onions as the veggies in this meal. Oh yeah – it’s vegan!
Maple Roasted Tofu with Root Veggies
- 1 block of firm tofu (14 ounces)
- 2 medium carrots
- 2-3 small sweet potatoes (I used 3)
- 1 medium yellow or white onion
- 1 tablespoon sesame oil (or other cooking oil; sesame is my favorite)
- 1 teaspoon oregano
- <1 teaspoon salt
- freshly ground pepper
- 3-4 tablespoons maple syrup (I used one that was strawberry flavored; we got it at a local farm called Gizdich Ranch)
- Preheat the oven to 425F.
- Wash and chop the sweet potatoes. Wash/peel/chop the carrots. Roughly chop the onion (big chunks). Dry the tofu with paper towels and roughly chop that as well (1x1x1 inch cubes).
- In a large bowl, toss everything but the maple syrup together. Transfer it to a baking dish (or a pie plate would work well) and drizzle with the maple syrup.
- Bake for one hour (or up to an hour and 15 minutes). Mix the veggies 2-3 times while baking and let sit for 10-15 minutes when they are done.
Bobby ate his with white rice and earth balanced toast (Japanese white bread; sometimes called milk bread).
I had mine with earth balanced toast (whole wheat) and a fruit salad of apple, pear, whole milk Russian yogurt, and Pumpkin Pecan Butter.
We both cleaned our plates and were very satisfied!
What’s your favorite way to prepare tofu? I definitely like mine roasted/crispy/baked, and preferably slightly sweet. Gliding Calm‘s recipe is always a winner!