Roasted Vegetable and Tofu Crumble

Name: Roasted Vegetable and Tofu Crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Firm tofu; 400 g sweet potato; 200 g carrots; 300 g broccoli; 60 ml soy sauce; 40 ml olive oil; 5 g dried herbs

A balanced meal with marinated tofu and seasonal root vegetables.

Total: 50 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 18 g
Fat: 12 g
Carbs: 35 g

Ingredients

for 4 servings

Firm tofu600 g
sweet potato400 g
carrots200 g
broccoli300 g
soy sauce60 ml
olive oil40 ml
dried herbs5 g

Method

6 steps

Preheat oven to 200C.
Press tofu to remove excess moisture, then crumble into bite-sized pieces.
Dice sweet potatoes and carrots into 2cm cubes and cut broccoli into small florets.
In a large bowl, toss the tofu, sweet potatoes, carrots, and broccoli with soy sauce, olive oil, and dried herbs until evenly coated.
Spread the mixture in a single layer on a large baking tray.
Roast for 35 minutes, tossing halfway through, until vegetables are tender and tofu is golden.