Ingredients
- 1 14-ounce package extra-firm tofu, drained
- 12 ounces assorted baby potatos (about 12)
- 2 medium carrots
- 3 tbsps. extra-virgin olive oil
- Pinch of Kosher salt
- Pinch of freshly ground black pepper
- 4 cups broccoli florets
- 3 cups cauliflower florets
- 2 tbsps. finely chopped green onions
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1/2 cup low-sodium vegetable broth
- 1/2 tsp low-sodium soy sauce
- 1 cup shredded cheese
Method
- Line a plate with several paper towels and place the tofu on top. Cover the tofu with a few more paper towels, and place another plate on top. Place a weight on top, and allow the tofu to drain for at least 10 minutes to up to 1 hour. (30 mins)
- Preheat the oven to 425 °F.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine the carrots, potatoes, 1 tablespoon of oil, 1 teaspoon salt, and a pinch of pepper. Mix well until the vegetables are evenly coated then spread out on a baking sheet. Roast for 20 minutes.
- Cut the tofu into 1-inch cubes, and combine in a mixing bowl with 2 teaspoons of oil, 1/2 teaspoon salt and a pinch of pepper.
- Combine the broccoli, cauliflower, 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper. Spread them out on a second lined baking sheet.
- Remove the potatoes and carrots from the oven, stirring and leaving room for the tofu on the baking sheet. Place everything back into the oven for 20 minutes.
- While everything is roasting, melt the butter in a small saucepan over medium heat. Once melted, add the green onions and the garlic, stirring for 4 minutes. Add the wine and reduce everything down for 2 minutes.
- Add in the vegetable broth, soy sauce, and pepper while bringing the pot to a boil. Then reduce the heat to low, at let simmer for 10 minutes. Stirring occasionally.
- Remove the baking sheets from the oven and combine both onto one. Spooning the sauce over, and adding the shredded cheese. Return to oven for an additional 5 to 7 minutes.