Photo: Sherman Kwan
Roasted Tofu and Vegetables
8 ingredients
10 min + 40 min
4
openrecipes
I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It's a pretty serious wiggly jiggly...
Estimated Nutrition (whole recipe, rough)
392
Calories
17g
Protein
20g
Fat
45g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package Mori-nu tofu (extra firm or firm)
- 1/2 head broccoli
- 1/2 head cauliflower
- 3 large carrots
- 3 parsnips, cut in chunks
- 1/2 pound brussels sprouts
- olive oil
- sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes