Oven Roasted Tofu and Vegetables

16 oz. Super Firm Tofu

3 T. balsamic vinegar

2 tsp. olive oil of avocado oil

1 tsp. sugar

2 cloves garlic, minced

1/2 tsp. dried, crushed Oregano leaves

1/2 tsp salt (optional)

2 red bell peppers, cut in eighths

2 medium onions, cut in eighths

8 ounces of mushrooms, halved or quartered

chopped parsley for garnish

Cut tofu in 1/2" pieces.  Place in single layers on paper towel and cover with paper towel.  Cover with a plate and a heavy weight to press more water out.  Let drain about 2 hours.  Combine vinegar, oil, sugar, garlic, oregano, and salt; add drained tofu and mix well. Let stand 15-20 min.   Mix tofu and vegetables.  Arrange on a shallow baking dish, leave some space between pieces for even roasting.  Roast at 400° for 20 - 30 minutes, stirring halfway through the roasting time. 

Makes about 6 servings, about 1 cup each

Nutrition Information – Calories -161; Fat - 7 gm; Saturated Fat - 1 gm;  Chol – 0; Sodium - 226 mg;  

Carb -12 gm; Fiber: 2 gm; Sugars – 6 gm; Protein -13 gm; Potassium – 344 mg


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