Roasted Veggies & Tofu with Basil Tahini

This warm, satisfying meal packs in 20 grams of plant-based protein thanks to savory, roasted tofu. It’s a blend of cauliflower, broccoli, red onion, carrots, squash, and beets, for a huge variety of nutrients and phytonutrients to support the entire body.

Ingredients

Roasted Veggies and Tofu

• 16 oz high-protein super-firm tofu (organic if possible)
• 1 medium head cauliflower, cut into florets
• 1 medium head broccoli, cut into florets
• 1 medium red onion sliced lengthwise into 1-inch slices
• 5 carrots, peeled and cut into 1-inch segments
• 1 medium delicata squash, sliced lengthwise, seeds removed and cut into 1-inch slices
• 1 large golden beet, peeled and cut into 1-inch cubes
• ¼ cup avocado oil + 1 tablespoon, divided

Basil Tahini Dressing

• 2 teaspoons finely minced garlic (using microplane or press)
• 3 tablespoons freshly squeezed lemon juice (from 2 lemons)
• 1 teaspoon sea salt
• 1 tablespoon finely chopped fresno chili
• ½ cup tahini
• ½ cup ice water
• ¾ cup thinly sliced fresh basil leaves

Optional toppings

• ¼ cup chopped pistachios
• Basil leaves, torn

Directions

1. Preheat the oven to 425°F. Press the tofu to release water. You can do this using paper towels or a kitchen towel with a pan on top. Prepare the vegetables: Line 2 baking sheets with parchment paper and place cauliflower, broccoli, and red onion on one and the carrots, squash, and golden beets on the other.
2. ⁠Drizzle ¼ cup oil evenly on top of both trays of vegetables, toss to coat, and transfer the baking sheet with the carrots, squash, and beets into the oven. Bake for 25 minutes. (Do not start roasting the other pan of vegetables yet.)
3. ⁠While the vegetables are roasting, make the tahini dressing by combining the garlic, lemon juice, salt, and chili in a medium mixing bowl to marinate for 5 minutes. After 5 minutes, add tahini paste and water, mix well. Once smooth, add in the basil and mix. You can place the dressing in the refrigerator until ready to serve.
4. ⁠Cut the tofu into ½-inch cubes and toss with the remaining 1 tablespoon of avocado oil.
5. ⁠After the vegetables have been roasting for 25 minutes, remove the baking sheet from the oven and add the tofu to that pan. Now place the tofu and squash back into the oven as well as the pan of cauliflower, broccoli, and red onion and roast for 20 more minutes, or until all veggies are fork tender and golden. Remove from the oven and let them cool for 5 minutes.
6. ⁠Transfer the vegetables and tofu to a large mixing bowl and toss with the dressing.
7. ⁠Place salad onto a serving dish and top with optional toppings.
Enjoy!!