Roasted Tofu and Veggies

Ingredients and substitutions

Vegetables of choice

• Potatoes – any type of work. Yellow or red-skinned potatoes are nice since you don’t need to peel them.
• Sweet Potatoes – or Yams
• Butternut Squash – you can also use acorn squash or other firm winter squashes. (Zucchini and summer squash tend to have too much liquid.)
• Onions – I like to use red onion for color, but you can use any type.
• Carrots
• Cauliflower – I know that it’s not a root vegetable, but bakes well like one.
• Rutabaga
• Turnips

Vegetarian Protein

I usually use tofu, but I like to change it up sometimes and add a different type of vegan protein. This is what I like to use.

• Tofu – extra firm or high-protein tofu works best.
• Chickpeas – you can use this instead of tofu for a soy-free option. You could also use any other type of canned or cooked beans.
• Seitan – you can use any type of seitan that you want. I like to toss in about 2 cups of chicken seitan strips.
• Butler Soy Curls – Soy Curls are a dehydrated soy protein. When I use them, I rehydrate them in the vegan chicken broth first, then toss them in with the veggies.

Dressing

• Light Olive Oil – or any other neutral-flavored oil of choice.
• Water – this thins out the dressing a little and helps the veggies from drying out too much when baked.
• Nutritional Yeast – is a cheesy-tasting yellow powder that you can find at most large grocery stores or health food stores. It gives it a lot of flavors, but you can omit it or swap it out for vega parmesan cheese.
• Poultry Seasoning – this is a seasoning mix, but you can make your own or swap it out for ground sage.
• Garlic Powder -for flavor.
• Salt – for flavor. Feel free to adjust the amount to taste or dietary needs.
• Pepper – for flavor. You can also swap it out for red pepper flakes or use a dash or two of cayenne pepper for spice.