Serves 4Vegan, Gluten Free
Ingredients
Coconut oil for greasing baking pan
1 block organic firm tofu, pressed of water
1 block organic firm tofu, pressed of water
Marinade
Juice of 2 oranges
Juice of 1 lemon
1/4 cup apple cider vinegar
1/4 cup liquid aminos
2 Tbsp maple syrup
2 Tbsp grated fresh ginger
2 Tbsp minced red onion
3 cloves fresh garlic, crushed
1 1/2 Tbsp sesame oil
Juice of 2 oranges
Juice of 1 lemon
1/4 cup apple cider vinegar
1/4 cup liquid aminos
2 Tbsp maple syrup
2 Tbsp grated fresh ginger
2 Tbsp minced red onion
3 cloves fresh garlic, crushed
1 1/2 Tbsp sesame oil
Veggies
2 cups chopped cauliflower
1 head broccoli, chopped
2 carrots, chopped
2 cups chopped cauliflower
1 head broccoli, chopped
2 carrots, chopped
Directions
1. Mix marinade in a medium bowl, cube tofu and spoon into marinade; let sit at least an hour to all day.
2. Preheat oven to 375F. Add tofu to one baking sheet prepared with foil and greased with coconut oil. Spoon marinade, cauliflower, carrots and broccoli onto a separate baking dish prepared with foil; bake 15 minutes, turn and bake an additional 15 to 20 minutes or until browned.
Serve over cooked brown rice (optional).
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