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Tofu, often referred to as bean curd, is made from soy milk and is an incredible source of plant-based protein. This versatile ingredient has been a staple in Asian cuisine for centuries and is increasingly recognized for its health benefits and adaptability in a variety of dishes. Tofu is low in calories and packed with essential amino acids, making it an excellent choice for anyone looking to maintain a healthy diet while enjoying a satisfying meal.

Garlic Herb Tofu with Roasted Veggies

Discover the delicious world of plant-based eating with Garlic Herb Tofu and Roasted Veggies! This vibrant recipe highlights the versatility of tofu, infused with aromatic garlic and herbs, paired with colorful roasted vegetables. Easy to prepare and packed with nutrients, it's perfect for anyone looking to enhance their healthy eating habits. Whether you're a vegan or simply wanting to try new dishes, this flavorful meal will satisfy your palate and nutrition goals!
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Ingredients
  

For the Garlic Herb Tofu:

14 oz firm tofu, pressed and cubed

3 tablespoons olive oil

4 cloves garlic, finely minced

2 teaspoons dried Italian herbs (blend of oregano, thyme, and basil)

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Juice of 1 fresh lemon

Fresh parsley, chopped (for garnish)

For the Roasted Veggies:

1 large red bell pepper, sliced into strips

1 medium zucchini, sliced into rounds

1 cup broccoli florets, cut into bite-sized pieces

1 cup cherry tomatoes, halved

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Prepare the Tofu: Begin by pressing the tofu to eliminate excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object, like a cast iron skillet, on top. Let it press for about 15 minutes. Once done, cut the tofu into bite-sized cubes.

    Make the Marinade: In a mixing bowl, whisk together olive oil, minced garlic, dried herbs, smoked paprika, salt, and pepper. Squeeze in the lemon juice and stir until well combined.

      Marinate the Tofu: Carefully add the cubed tofu to the marinade, gently tossing to coat every piece thoroughly. Allow the tofu to marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for enhanced flavor.

        Preheat the Oven: While the tofu is marinating, preheat your oven to 425°F (220°C) to ensure it’s ready for the veggies.

          Prepare the Roasted Veggies: On a large baking sheet, combine the sliced bell pepper, zucchini, broccoli florets, and halved cherry tomatoes. Drizzle this mixture with balsamic vinegar and olive oil, then season with salt and pepper. Toss everything together until all the veggies are well coated.

            Roast the Veggies: Spread the vegetables out evenly on the baking sheet, ensuring they aren’t overcrowded. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and have developed a lovely caramelization.

              Cook the Tofu: While the vegetables roast, heat a large non-stick skillet over medium-high heat. Once hot, add the marinated tofu along with any remaining marinade. Cook for about 8-10 minutes, gently turning the tofu occasionally until it’s golden brown on all sides.

                Combine and Serve: Once both the tofu and vegetables are cooked, transfer them to a serving platter. Garnish with freshly chopped parsley for a burst of color and flavor.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 4

                    - Presentation Tips: For an appealing presentation, serve the tofu over a bed of quinoa or brown rice, and arrange the roasted veggies artistically around it. Drizzle any remaining marinade over the top for extra flavor.