Roasted Tofu with Beetroot

Instructions

1. 1

   Press the tofu between paper towels or in a tofu press for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   Tip: Pressing tofu ensures it becomes crispy on the outside when roasted.

2. 2

   Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

3. 3

   On the first sheet, toss the tofu cubes with 2 tablespoons of olive oil, half the garlic, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.75 teaspoon thyme. Spread in a single layer.

4. 4

   On the second sheet, combine beetroot wedges with remaining 2 tablespoons olive oil, remaining garlic, remaining thyme, and remaining salt and pepper.

   Tip: Keep tofu and beetroot on separate sheets since they have different cooking times.

5. 5

   Place the beetroot sheet in the oven first and roast for 15 minutes, then add the tofu sheet and roast both together for another 20 minutes until tofu is golden and crispy and beetroot is tender.

   Tip: The tofu should be lightly browned and have crispy edges.

6. 6

   While roasting, whisk together balsamic vinegar and maple syrup in a small bowl to create a glaze.

7. 7

   Remove both sheets from the oven and transfer the tofu and beetroot to a large serving bowl.

8. 8

   Drizzle the balsamic-maple glaze over the roasted tofu and beetroot, then toss gently to combine.

9. 9

   Top with fresh parsley and toasted walnuts just before serving for brightness and crunch.

   Tip: Serve warm or at room temperature as a main course or alongside grains like quinoa.