Go Back
Garlic Herb Tofu with Roasted Veggies is a delightful and nutritious dish that offers a perfect harmony of flavors, colors, and textures. This meal showcases the vibrant tastes of fresh vegetables and aromatic herbs, making it not only a feast for the eyes but also a powerhouse of nutrition. The star of the dish, tofu, serves as a fantastic plant-based protein that caters to a range of dietary preferences, including vegetarian and vegan diets.

Garlic Herb Tofu with Roasted Veggies

Discover the delicious world of Garlic Herb Tofu with Roasted Veggies, a vibrant and nutritious dish that's perfect for any meal. This recipe highlights the versatility of tofu as a plant-based protein, infused with aromatic herbs and paired with a colorful mix of seasonal vegetables. Easy to prepare and packed with flavor, this dish offers a delightful culinary experience that's suitable for both everyday dinners and special occasions. Dive into the simple steps to create a meal that's as nourishing as it is satisfying!
Print Recipe Pin Recipe

Ingredients
  

For the Garlic Herb Tofu:

14 oz firm tofu, pressed and cubed

3 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons dried Italian herbs (oregano, thyme, and basil)

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

For the Roasted Veggies:

1 large red bell pepper, sliced

1 medium zucchini, sliced

1 cup broccoli florets

1 cup cherry tomatoes, halved

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.

    Make the Marinade: In a mixing bowl, combine olive oil, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Add the lemon juice and mix well.

      Marinate the Tofu: Add the cubed tofu to the marinade, ensuring each piece is well coated. Let it marinate for at least 20 minutes. For the best flavor, marinate it for up to 2 hours in the refrigerator.

        Preheat the Oven: While the tofu is marinating, preheat your oven to 425°F (220°C).

          Prepare the Roasted Veggies: On a large baking sheet, combine sliced bell pepper, zucchini, broccoli florets, and cherry tomatoes. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper. Toss everything together until evenly coated.

            Roast the Veggies: Spread the veggies out in an even layer on the baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

              Cook the Tofu: Meanwhile, in a large non-stick skillet over medium-high heat, add the marinated tofu along with the remaining marinade. Cook for about 8-10 minutes, turning occasionally, until golden brown on all sides.

                Combine and Serve: Once the tofu is golden and the veggies are roasted, combine them on a serving platter. Garnish with fresh parsley for a pop of color and additional flavor.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings