The weather here in the past week has been colder than normal, and we even had a little early spring snow flurry. The cold, damp air gave me a craving for an autumn-style root vegetable bake with tofu, which I served with mahogany rice and very lightly steamed broccoli.
I made this bake up as I went along, and it came out tasty, if a little earthy and very, very pink. If you are, like my children, not a big fan of beets, you could substitute any other root vegetable. Sweet potatoes, turnips, or rutabaga would all play nicely with the others in this mix.
Roasted Root Veggies with Tofu
- 1 pound tofu, pressed and cut into 1″ cubes
- 1 cup yukon gold potato, cut in 1/2″ dice
- 1 fennel bulb, sliced 1/2″ thick and then quartered
- 4 small beats, cut in 1/2″ slices and then quartered
- 1 cup carrots cut in 1/2″ slices
- 2 cups cremini mushrooms, quartered
- 1 red onion, cut in 1/2″ dice
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbs. dijon mustard
- 1 tsp dried thyme
- 3 cloves garlic
- sea salt and pepper
- Pre heat oven to 400 degrees. Prepare a baking dish by lightly coating with canola oil (I used a 12″ diameter cazuala, but you can also use a 13″x19″ casserole dish or even a rimmed cooking sheet).
- Toss all the veggies and tofu in the dish.
- Combine the vinegar, oil, mustard, thyme, and garlic in a blender, and pulse until garlic is well chopped. Add sea salt and pepper to taste.
- Drizzle dressing over veggies and toss to coat. Cook, stirring occasionally until beets are tender–I found it took almost an hour in my case, but start checking after 30 minutes. Serve hot over rice, quinoa, or couscous, with a side of something green.