Oven Roasted Tofu, Cauliflower and Brussels Sprouts
with rice / lemon-soy-balsamic vinaigrette

Name: Oven Roasted Tofu, Cauliflower and Brussels Sprouts
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2/3 cup Rice, uncooked white or brown; 16 oz Tofu, extra firm, sliced into 1/2" / 1.25cm (vacuum packed preferable); 1 head Cauliflower, medium, florets; 1 lb Brussels sprouts, trimmed and halved; 3 Tbsp + 3 Tbsp Lemon-Soy-Balsamic Vinaigrette (ingredients listed separately)3; 2 Tbsp Cilantro, chopped; 2 cloves Garlic, chopped; 1/2 Lemons, zest and juice of; 1 Tbsp Soy sauce; 1 Tbsp Vinegar, balsamic; 1/2 tsp Paprika; 2 tsp Hot sauce (opt); 3 Tbsp Oil, cooking

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

Oven Roasted Tofu, Cauliflower and Brussels Sprouts

Tis the season for roasted vegetables! In this meal they get a fresh, savory boost thanks to a double dose of vinaigrette made with soy sauce, lemon juice and balsamic vinegar.

Ingredients

Metric

Servings:

Oven Roasted Tofu, Cauliflower and Brussels Sprouts:

Rice, uncooked white or brown - 2/3 cup
Tofu, extra firm - 16 oz , sliced into 1/2" / 1.25cm (vacuum packed preferable)
Cauliflower, medium - 1 head , florets
Brussels sprouts - 1 lb , trimmed and halved
Lemon-Soy-Balsamic Vinaigrette (ingredients listed separately)3 - 3 Tbsp + 3 Tbsp
Cilantro - 2 Tbsp , chopped

Lemon-Soy-Balsamic Vinaigrette:

Garlic - 2 cloves , chopped
Lemons, zest and juice of - 1/2
Soy sauce - 1 Tbsp
Vinegar, balsamic - 1 Tbsp
Paprika - 1/2 tsp
Hot sauce (opt) - 2 tsp
Oil, cooking - 3 Tbsp

Prep

Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm cubes. (Can be done 1 day ahead)
Make vinaigrette - Chop garlic and zest lemon. Combine with lemon juice, soy sauce, balsamic vinegar, paprika, hot sauce and oil. (Can be done up to 5 days ahead)
Cauliflower / Brussels sprouts - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat oven to 500F / 260C degrees.
Spread cauliflower, brussels sprouts and tofu out onto two sheet pans and cover tightly with foil. ‘Steam’ for 8 minutes in the oven.
Remove foil and toss vegetables/tofu with first part of vinaigrette (divide it between pans) and roast for another 12 to 15 minutes.
While vegetables / tofu roast, chop cilantro.
If rice was made ahead, reheat in the microwave.
When vegetables / tofu are finished roasting, toss with second part of vinaigrette and cilantro. Season to taste with some salt and pepper.
Serve vegetables and tofu over rice. Enjoy!

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