Monday, September 14, 2009
Sesame Ginger Tofu and Roasted Veggies
I marinated the cubed tofu in a combo of fresh garlic and ginger, and a jar of Drew's Soy Ginger dressing for about 2 hours. I then spread it on a baking sheet, sprinkled sesame seeds on top and baked it at 350 for about 20 minutes.
For the veggies, I included a portobello mushroom, broccoli, a red pepper, 3 small carrots, a large green onion, and 4 whole garlic cloves. The dressing consisted of these ingredients, not really measured: white wine, olive oil, Bragg's liquid aminos, salt and pepper, a slight dollop of mustard, and whole basil leaves. This baked at 475 for about 35 minutes.