Roasted Tofu with Vegetables.

Sometimes life gets kind of complicated.

Sometimes I like easy.

Step 1: Add 10 cloves garlic and 2 blocks of cubed tofu to pan.

Step 2: Add 1# green beans.

Step 3: Add 1# quartered brussel sprouts.

Step 4: Add 10 oz. halved mushrooms and 1 chopped onion.

Step 5: Drizzle with 3 T. olive oil + 1/4 cup lite soy sauce + a heavy hand of all-purpose seasoning.

Step 6: Bake until crispy and golden.

Step 7: Devour.


Sometimes I like easy.

Roasted Tofu with Vegetables (recipe has been modified from the original version seen in Clean Food)

It doesn’t get much more simple than this one pot dinner.  The hardest part is waiting for everything to cook. 😉

On the side, I roasted some squash by simply cubing a peeled medium butternut squash, drizzling it with about 1 Tbsp. olive oil and 1 Tbsp. maple syrup.  A pinch of nutmeg finished it off, and I roasted it in the oven on the lowest setting (underneath the roasting tofu.)  It takes about 20-30 minutes for the squash so pop it in after dinner has been cooking for half of its time.  Enjoy!

  • 10 garlic cloves, peels removed
  • 2 pounds extra firm tofu, pressed (freeze it and then dethaw if you want it to have a “meatier” texture)
  • 1 pound green beans, ends removed
  • 1 pound brussel sprouts, quartered
  • 10 oz. baby bella mushrooms
  • 1 medium onion, chopped
  • 3 Tbsp. olive oil
  • 1/4 cup soy sauce
  • all-purpose seasoning (I used Mrs. Dash Original)
  1. Preheat oven to 375.
  2. Spray 9×11 inch cooking pan with spray.  Add garlic, tofu, green beans, brussel sprouts, mushrooms, and onion.
  3. Drizzle with oil and soy sauce.  Sprinkle liberally with seasoning.  Toss to combine.
  4. Bake for 1 hr, stirring every 20 minutes, or until vegetables and tofu are browned and crispy.  Serve and enjoy!

18 comments on “Roasted Tofu with Vegetables.

  1. This is perfect for me!! I really can’t mess it up – except somehow I’ll manage!

  2. Tofu is great with anything and can be flavored in whatever way you like. We (the Japanese) tend to always use soy sauce (except for the better tofu that we would eat with salt) but I love it with balsamic vinegar, too. 😀

  3. A Tablespoon of Liz says:

    This looks so delicious and simple! I love how you can cook your protein with veggies, and it doesn’t dirty a lot of dishes!

  4. Caitlyn says:

    Yes. Simple is a necessity. This looks great, Sarah. Lately, I have been hooked on green beans and brussel sprouts, so this is right up my alley!

  5. Yum, what a perfect fall vegetable meal! Squash and green beans go so well togther.

  6. i don’t think you know how good this looks right now. i have to deal with college food and i miss this stuff so much!

  7. Wow this looks delicious and so simple! I have to try it!

  8. Katie says:

    Couldn’t be easier! I can’t wait to try this!

  9. BroccoliHut says:

    Tofu and brussels? Yes, please! You can come cook for me anytime 😉

  10. […] Sarah’s Roasted Vegetables and Tofu – I say you can’t go wrong with roasted vegetables. […]

  11. Jen says:

    I’m looking forward to this easy and guilt free meal. The only hard part is converting the measurements to metric

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