Oven Roasted Tofu & Veggies

 I love oven roasted veggies. I took what we had in the frig that needed to be consumed and chopped it all in uniform sizes. Made a sauce with Dijon mustard, agave, chopped onion (next time I would dice it smaller) and tossed everything in it before baking. I think I ended up putting a little more Dijon on my serving. This was good but I would amp up the spices next time.

• 1 sweet onion, diced (use about 1/4 cup and mince for the sauce)
• 2 tablespoons lemon juice
• 1 small sprig rosemeary
• 1 head broccoli, cut into florets
• 1 cup mushrooms, quartered (small ones halved)
• 5 baby red potatoes, scrubbed
• 1/3 cup Agave
• 3 tablespoons Dijon mustard
• 1 block extra-firm tofu, pressed, cut into bite sized cubes

Preheat oven to 375F. In a small bowl mix minced garlic, chopped rosemary, Dijon and agave. Add some black pepper. Set aside.

In a container mix the tofu with a fourth of the sauce. Mix well then add to baking sheet covered with parchment paper.

Do the same with each individual vegetable. They are easier to turn if you keep them separate. But you could just dump it all in a large bowl, toss the sauce over it and be done.

Cook for 10-15 minutes. Flip everything and cook another 10-15 minutes. Until veggies and tofu are done but not over-cooked.

Add some of each item to your dish and enjoy!!