Thursday, February 3, 2011
Roasted Dinner (When we're lazy but still cook)
We probably have a roasted dinner once a week. This colorful dish comes together quickly, and just somehow made enough for a little leftovers.
Roasted Confetti Veggies with Tofu and Tempeh
Head Cauliflower, white
Head Cauliflower, purple
Half, large jalapeno, finely sliced
Half an onion, finely sliced
Super firm, vacuum packed tofu
paprika, to taste
cayenne, to taste
Heat oven to 425 deg.
Chop up veggies, but use that stalk! After cutting off florets, peel the base with the knife if really thick, then chop up into small pieces.
Put a good glug of olive oil on the bottom of two sheet pans.
On the sheet pans, mix cubed tofu, tempeh, chopped veggies and some salt, pepper, cayenne and paprika.
Bake in the oven 'til done' (you'll get used to me saying that). I'd give it 20-30 minutes. Make sure it's brown on the edges though, that's the best part.
1) Try to have vegetables be a size so they cook in the same amount of time. That is, all the florets the same size, but the stalk pieces smaller so they cook in the same amount of time as the florets!
2) Don't crowd the sheet pan. You want your veggies roasting, not steaming!
3) HOT oven! 425 works for my oven, experiment with yours.
Do you think we made enough??