Root Vegetable Bake with Fresh Rosemary1 Sweet potato
1 Red potato (can be substituted with purple potatoes, white potatoes, etc.)
1-2 Carrots
1-2 Parsnips
2 Cups White button mushrooms
1 bunch Green onions, white and light green parts only
½ pound Extra firm tofu, diced in 1 cm by 1 cm cubes
2 cloves of garlic, crushed (optional)
3 Tablespoons fresh rosemary
2-3 dashes of chilli powder
Coarse salt, to taste
Freshly ground pepper, to taste
Olive oil
Preheat the oven to 350 degrees.
Roughly chop vegetables and cube tofu. Place all the vegetables and tofu in a large mixing bowl. Drizzle oil onto the vegetables and mix until they are well-coated. Add spices, salt and pepper and mix well. Transfer vegetable mixture to a large, oiled pan, making sure that the vegetables are only one layer thick (use two pans, if necessary).
Bake vegetables until the juices begin to caramelize and the tofu browns (about 1½ hours).
Serves approximately 4 – 6
Substitute any vegetables of your choice. Beets, rutabaga, squash, etc. all work well.
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