Preheat oven to 400 degrees
3 Quart Covered Casserole Dish
Ingredients:
1/2 pound firm or super firm tofu
2 T. Tamari
8-10 cups vegetables
I used:
potatoes – 3-4 cut into 4-6 pieces
carrots – 2 cut into 3-4 pieces
4-6 onions – whole if small, or halved or quartered depending upon size
1 bulb garlic, separated and peeled
butternut squash slices – I had about a quarter of a medium size squash
cabbage – 3-4 wedges cut in half (I had purple cabbage but green is fine)
1/4 cup olive oil
1/2 – 1 tsp. salt or to taste
freshly ground pepper
8-10 fresh sage leaves or herbs of your choice
Press the tofu to remove excess moisture and cut into 1″ chunks. Removing the water from the tofu allows it to soak up the flavorful marinade. I usually use super firm tofu and it doesn’t seem to need much pressing. Toss and marinate the tofu in the 2 T. Tamari while you’re preparing the veggies. Marinating the tofu helps give it a little extra flavor and the small amount of tamari doesn’t really over power the veggies.
Cut up the veggies of your choice. I think cabbage is the one vegetable not to be missed because the moisture in it helps keeps the dish juicy.
Toss veggies and tofu mix with the olive oil, salt, pepper and herbs in a large bowl until olive oil is well distributed. Scrape everything into a 3- quart oiled/greased dish, cover it and place in a preheated 400 degree oven for an hour. Check for doneness. If needed put back in the oven for a few minutes until you can pierce the veggies with a fork or until they’re as soft as you like. Serve topped with yogurt, sour cream or tzatziki. Enjoy!
