Roasted Tofu and Vegetables

Roasted Tofu and Vegetables Recipe

I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ago, I tried it on a whim. With the expiration date on a box of tofu looming, I decided to cut the tofu into cubes and roast them in the oven with some olive oil.

Roasted Tofu and Vegetables Recipe

They turned out crispy, crunchy on the outside and creamy smooth-soft on the inside. What an amazing change in texture! Roasting the tofu changed the ingredient from being a “blank slate with no taste” to a flavor profile of its own – slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. In this recipe, I used silken tofu from Mori-Nu.

Roasted Tofu and Vegetables Recipe

Even if you “overcook” the tofu, it’s still wonderful with a crunchier, chewier texture. I love it both ways.

Roasted Tofu and Vegetables Recipe

Okay, so not only do I have instructions and a video to show you how to roast tofu and vegetables, but I purposely made the batch bigger in the recipe for leftovers. The leftover tofu and vegetables create a velvety smooth, creamy soup for the following day!

Roasted Tofu and Vegetables Recipe

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Roasted Tofu and Vegetables Recipe Video

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Roasted Tofu and Vegetables

Servings: 4

Prep Time:10 minutes

Cook Time:40 minutes