Weeknight Veggie Bake
Weeknight Veggie Bake
Ingredients:
1 (16 oz) Extra Firm Tofu
1 Sweet Potato
1 Sweet or Red Onion
1 Head of Broccoli
Root vegetables like carrots, mushrooms, or anything that might be getting too old are great additions!
Garam Masala (to taste)
Roughly 2-3 Tbsp Olive Oil
Salt (optional)
Directions:
Preheat Oven to 400 degrees
Prepare veggies by chopping into bite-size chunks. Press the tofu with a cloth to ensure most of the liquid is squeezed out of it. Cut the tofu and sweet potato to similar-sized cubes. When finished, place the tofu and potato onto one pan and everything else on the other. Drizzle a light amount of olive oil over both sheets and sprinkle on the Garam Masala, ensuring each piece has some on it.
When the oven is ready, place both trays inside for 30 total minutes, stirring each sheet after 20 minutes and then leave alone for the remaining 10. Check to ensure everything is fully baked to your preference!
Once finished, allow 3-5 minutes to cool. For a little extra flavor, I like to use G. Hughes Barbeque Sauce (10 calories per Tablespoon), but feel free to use whatever sauce or dressing you’d like!
Total Calories Per Serving: 440 kcal
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Protein: 22.6g (90.4 kcal)
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Fats/Lipids: 19.7g (177.3 kcal)
Saturated Fats: 3.5g
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Carbohydrates: 44.7g (178.8 kcal)
Fiber: 9.5g
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Total Calories Per Serving: 440 kcal ~ Protein: 22.6g (90.4 kcal) ~ Fats/Lipids: 19.7g (177.3 kcal) Saturated Fats: 3.5g ~ Carbohydrates: 44.7g (178.8 kcal) Fiber: 9.5g ~
This is just an awesome meal. Super cheap, easy to throw together, takes 30 minutes to back, and roughly 40 minutes altogether. With 1 to 2 pans to bake everything, clean up is fast too. This Veggie Bake is one of my favorites through the busy work week and is great for measuring all of my macros super easily. Let me know what you think!
