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April 24, 2019

TexMex Roasted Vegetables and Tofu

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Serves – 4

This easy to make heart healthy roasted vegetable dish is a sheet pan dinner, everything gets roasted on one pan. It’s prep, toss, roast and dinner is ready in about 40 minutes.

Don’t like tofu? This recipe will change your mind. My husband, a self proclaimed tofu abstainer, eats this tofu, and loves it. Still aren’t convinced? Go ahead and skip the tofu and add an extra 2 cups of vegetables plus and extra 1 Tbsp canola oil and a 1/4 -1/2 tsp of smoked paprika.

Vegetables:

¼ cauliflower, cut into florets = 2 cups

¼ bunch broccoli, cut into florets = 2 cups

1 large sweet potato, scrubbed, cut in quarters, sliced into ½ inch thickness=4 cups

1 Tbsp canola oil

1 tsp smoked paprika

Tofu:

One 340 g package extra firm tofu, cut into quarter and then into 20 equal cubes

1 Tbsp canola oil

1 tsp smoked paprika

2 tsp corn starch

Dressing:

3 Tbsp habanero aioli see below to make this recipe gluten free

2 Tbsp fresh lime juice

Salad:

1 cup, packed chopped cilantro leaves

3 green onions, sliced thinly

 

  1. Preheat oven to 375°F. Line a large rimmed baking sheet with wet parchment paper. Set aside. TIP: if you want a crispier end result – preheat the oven to 400F°.
  2. In a large bowl: toss together the cauliflower, broccoli and sweet potatoes with canola oil. Sprinkle with paprika and toss well. Tip in to prepared pan. Space out but leave approximately ¼ of the pan open.
  3. In the same bowl, add the cut up tofu. Drizzle with the oil. Toss to coat. In a small bowl mix together paprika and corn starch. Sprinkle over tofu, toss gently to coat. Tip on to pan. Space out in one layer.
  4. Roast in the oven for 40 minutes, even if you are roasting at 400F°.
  5. Meanwhile about 30 minutes into the recipe roasting, in a clean large bowl, I wash the one I was doing all the tossing in and have it ready for the next step. Whisk together the habanero aioli and the lime juice.
  6. When the vegetables and tofu have roasted, tip into the prepared dressing. Toss well. Sprinkle with cilantro and green onion, toss again and serve.

 

Makes 8 cups

One serving = 2 cups

Nutrient breakdown per one serving: 336 Calories, 17.5 g Total Fat, 1.5 g Saturated Fat, 0 Trans Fat, 4 mg Cholesterol, 211 mg Sodium, 39.7 g Carbohydrate, 7.7 g Fibre, 9.2 g Sugars, 0.8 g Added Sugars, 14.9 g Protein, 990 mg Potassium

Carbohydrate Choices: 2

Professional home economist tip:

You can double the recipe as is, aka with the tofu, but use two separate baking sheets and rotate the pans in the oven halfway through.

Want to make this recipe gluten free? Omit the habanero aioli, which may contain wheat, use a gluten free mayonnaise and whisk in 1 tsp smoke paprika and a splash of GF hot sauce.

Check out my Facebook Live on Wednesdays at 8 pm EDT  – April 24 I’ll be demming this recipe. You can find me at @mairlyn.smith on Facebook.

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