SERVES:
4 - 6 as an entree
INGREDIENTS:
1 1/2 cups 3/4-inch diced peeled onion (see hints)
1 1/2 cups 3/4-inch chopped peeled carrot
1 1/2 cups 3/4-inch chopped peeled parsnip
1 1/2 cups 3/4-inch chopped peeled turnip
2 cups 3/4-inch cubed potato
2 cups halved brussel sprouts (unless really large, then quartered instead)
3 - 4 Tbs olive iol
salt and pepper to taste
1 pound block firm tofu, drained and cut into 3/4-inch cubes
2 generous Tbs finely minced peeled fresh ginger
2 Tbs sesame oil
3 - 4 Tbs soy sauce
PROCEDURE:
Preheat the oven to 400 degrees while you're peeling and cutting the vegetables.
Use a large mixing bowl to combine about 1 1/2 cups each of 3/4-inch chopped onion, carrot, parsnip and turnip and add about 2 cups each of cubed potato and halved brussel sprouts. Toss with olive oil and salt and pepper to taste, spread the vegetables out on two baking trays and place the trays into the preheated oven.
Drain the block of tofu really well before cutting it into 3/4-inch cubes and marinating it in the mixing bowl with 2 generous Tbs of finely minced fresh peeled ginger, a couple of Tbs of sesame oil and 3 - 4 Tbs of soy sauce.
Let the vegetables roast for about 40- 45 minutes, pull them out of the oven and divide the tofu onto the two trays, stir that in and place the trays back into the oven for another 15 minutes or so, until the vegetables are cooked through.
Serve with more soy sauce on the side.
HINTS:
There are no exact vegetables or amounts in a recipe like this. Use your judgment and use what you have on hand.