Spiced Roasted Vegetables With Tea-Infused Tofu
Hodo’s November 2010 Recipe of the Month
2 2/3 pounds Any hard squash of your choice
1 1/3 cups Carrots, peeled and cut into ½” chunks
1 1/3 cups Red onions, peeled and cut into ½” chunks
2/3 cups Garlic Cloves, peeled
1 quart Celery, cut into ½” pieces
2 Tbsp. + 2 tsp. Soy Sauce
2 Tbsp. + 2 tsp. Brown Sugar
2 Tbsp. + 2 tsp. Olive Oil
2 2/3 cup Brown Sugar (add to taste)
1 1/3 cup Soy Sauce (add to taste)
2 2/3 cup Canola Oil
2/3 tsp. Sea Salt
Pinch White Pepper
1 Tsp. Coriander
1 tsp. Cumin
5 1/3 cups Hodo Tea Infused Tofu, cut into ½” cubes
Preheat oven to 425°F.
In a large bowl, toss prepared vegetables with soy sauce, brown sugar and olive oil.
Spread vegetable mixture onto a baking sheet and bake for 25 minutes. Let vegetables cool.
In a separate bowl, whisk together all dressing ingredients.
In another bowl, mix together all spices.
Toss vegetables, dressing, spices and tofu and mix gently. Enjoy!