Roasted Veggies & Tofu

Roasting veggies in the oven is easy and the end result is a crispy, colorful and flavorful side dish.

Cut up into large chunks one red bell pepper, two small zucchini squash, a small package of baby bella mushrooms (10-12), and a large red onion. Or cut up whatever vegetable mix you like. Toss in a balsamic dressing or oil and vinegar. Season with salt & pepper and Italian seasonings. Bake at 350 degrees for about 30 minutes or until the vegetables are cooked to your preferred doneness.

Press your tofu before preparing the vegetables. Wrap your extra firm tofu in a clean towel and place a small pan or heavy dish on top of the wrapped package. This will get rid of the excess moisture. Sprinkle both sides  with salt, black pepper, garlic powder, and cayenne pepper. Slice your tofu into half inch slices and fry (YES, FRY!) in corn oil, flipping once carefully, to brown both sides. Remove and drain on paper towels and immediately sprinkle lightly again with your spices. Crispy and yummy! To minimize the fat content, the tofu can be dredged in the spices and baked on parchment paper in a 350 degree oven for about 20 minutes turning mid way.