Roasted Summer Vegetables and Tofu Serves 8
- 2 to 3 cups cubed summer squash (zucchini, crookneck, or scallop)
- 1 onion, cut into chunks
- 1 red bell pepper, seeded and cut into large pieces
- 2 cups small mushrooms
- 1/2 pound very firm tofu, cut into 1-inch cubes
- 1 tablespoon Spike, Schilling Garlic and Herb, or other seasoning mix
- 2 tomatoes, cut into wedges
- risotto, polenta, or pasta
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Preheat oven to 500ºF. Prepare the vegetables as directed and mix them with the tofu cubes. Divide between two 9 x 13-inch baking dishes and sprinkle with the seasoning. Toss to mix, then spread evenly in the dishes. Bake until the vegetables are tender and the edges just begin to darken, 15 to 20 minutes. Spread the cooked vegetables over Risotto, Polenta, or pasta, and top with fresh tomato wedges. PCRM's Vegetarian Starter Kit |
