Roasted Fennel and Vegetable Medley with Tofu

This vibrant roasted vegetable medley features the unique anise flavor of fennel, complemented by earthy mushrooms, nutty Brussels sprouts, sweet summer squash, and hearty potatoes and carrots. Tossed with perfectly roasted tofu, this dish is a hearty and satisfying vegan option that celebrates fresh produce and wholesome ingredients.

Ingredients:

• 1 bulb fennel, sliced
• 1 cup mushrooms, sliced
• 1 cup Brussels sprouts, halved
• 1 medium summer squash, sliced
• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 2 spring onions, chopped
• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the sliced fennel, mushrooms, Brussels sprouts, summer squash, potatoes, carrots, and spring onions.
3. In a separate bowl, toss the cubed tofu with 1 tablespoon of olive oil, garlic powder, thyme, salt, and pepper.
4. Add the seasoned tofu to the vegetable mixture and drizzle with the remaining olive oil. Toss everything together until well coated.
5. Spread the mixture evenly on a large baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.