Oregano-Spiced Tofu with Roasted Parsnips and Carrots

Name: Oregano-Spiced Tofu with Roasted Parsnips and Carrots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 28 ounce extra firm tofu (pressed and cubed); 1.5 pound parsnip (peeled and sliced); 1.5 pound carrots (peeled and sliced); 2 tablespoon avocado oil; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 0.5 teaspoon salt; 0.5 teaspoon black pepper (ground)

Crisp pressed tofu cubes seasoned with dried oregano and thyme, roasted on a sheet pan alongside sweet parsnips and tender carrots.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Cuisine: Greek
Difficulty: Easy
Cost: $1.61/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-FODMAP
High-Fiber
Low-Sodium
Low-Saturated-Fat
Low-Cholesterol
Low-Fat
Low-Calorie

Ingredients

28 ounce extra firm tofu (pressed and cubed)
1.5 pound parsnip (peeled and sliced)
1.5 pound carrots (peeled and sliced)
2 tablespoon avocado oil
1 tablespoon dried oregano
1 teaspoon dried thyme
0.5 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat the oven to 400 degrees F and line two large rimmed baking sheets with parchment paper.
In a large mixing bowl, toss the cubed extra firm tofu with 1 tablespoon of the avocado oil, 1/2 tablespoon of the dried oregano, 1/2 teaspoon of the dried thyme, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Spread the seasoned tofu evenly on the first prepared baking sheet.
In the same bowl, combine the sliced parsnips and carrots with the remaining 1 tablespoon of avocado oil, remaining 1/2 tablespoon of dried oregano, remaining 1/2 teaspoon of dried thyme, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
Spread the vegetables evenly across the second baking sheet.
Roast both baking sheets in the oven for 30 to 35 minutes, turning the tofu and stirring the vegetables once halfway through, until the tofu is golden and crispy on the edges and the root vegetables are caramelized and fork-tender.
Divide the crisp tofu and roasted root vegetables evenly among dinner plates.

Notes

Pressing the tofu for 10 minutes beforehand removes excess liquid, ensuring maximum crispiness during roasting.

Nutrition (per serving)

Calories: 311
Protein: 16.8 g
Carbohydrates: 36.2 g
Fat: 11.8 g
Fiber: 10.1 g
Sodium: 314 mg
Saturated Fat: 1.5 g
Sugar: 12.2 g