Roasted tofu and vegetables

 Roasted tofu and vegetables

From Ellen's kitchen, with thanks to Caveman Pete

Ingredients:

• firm tofu
• cherry tomatoes
• zucchini
• mushrooms
• onion
• other veggies (eggplant, carrots, etc.)
• olive oil
• salt
• pepper 
• Italian Seasoning

Remove:

• tofu from package and drain.  Place block of tofu in a pie plate or equivalent container with raised sides.  Put plate on top of tofu and put in fridge, with something heavy on top (mayonnaise container, jar of pickles, etc.) to press the excess liquid from the tofu.  Ideal to leave in fridge for several hours.

Prepare:

other vegetables for roasting, by washing, and cutting into pieces close to size of tofu cubes you will be cutting (zucchini into quarters lengthwise and then cut into 1/2" slices; quarter mushrooms; etc.).   

After:

• pressing of tofu, cube tofu.  Toss all vegetables in large bowl with olive oil.

Spread:

• in a single layer on one or two (depending on quantity of vegetables) cookie sheets lined with parchment, spread vegetables.  Flavor with salt, pepper, and Italian Seasoning.

Roast:

• at 400 degrees for about 30 minutes.  Cook longer if you wish the vegetables to be dryer and browner.