Maple Roasted Tofu with Root Veggies

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)


  1. Preheat the oven to 425F.
  2. 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).
  3. 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.
  4. 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!

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