One-Pan Tofu Veggie Bowl
Prep time
Cook time
Total time
Any meal that requires little effort and minimal dishes is a win in my books.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Asian-Fusion
Serves: 4 servings
Ingredients
- 1-14 oz pack of tofu, cut into slices and then across (they should be triangles)
- ½ white onion, sliced
- 2 carrots, sliced on a diagonal
- 1½ cups green beans, ends cleaned and cut in half
- 1½ cup mushrooms, sliced
- 1 bulb of garlic, top cut off
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tspdried thyme
- Sea salt & black pepper to taste
- 2 handfuls fresh spinach
For the Garlic Cashew Sauce
- ½ cup raw cashews
- 2 tbsplemon juice
- 2 tbsp nutritional yeast
- ½ tsp sea salt
- ¼ cup water
- 3 cloves of the roasted garlic
Instructions
- Preheat oven to 425F and line a baking sheet with parchment or a baking mat.
- Add onion, carrots, green beans, mushrooms and garlic bulb to a large mixing bowl and toss with 2 tbsp of olive oil.
- Spread out the veggies onto the prepared pan in a single layer and sprinkle with oregano, thyme, salt and pepper.
- In the same bowl toss tofu with olive oil and season with salt and pepper
- Roast for 20 to 25 mins or until veggies are soft and onions have browned edges.
- While the veggies are roasting, add all ingredients for the sauce to a high power blender, blend on high until smooth and creamy.
- Arrange veggies and tofu in a bowl (if desired serve over rice or noodles) and drizzle with dressing. Serve with pita or bread on the side, if desired.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/09/03/one-pan-tofu-veggie-bowl-vegan/