Roasted Vegetable Medley with Tofu

This Roasted Vegetable Medley combines the earthy flavors of crimini mushrooms, the sweetness of carrots, and the mild anise notes of fennel, all complemented by crispy roasted Brussels sprouts and summer squash. The addition of roasted tofu provides a hearty and protein-rich element, making this dish both satisfying and nutritious. Perfect for a cozy dinner, this recipe is vegan, gluten-free, and packed with vibrant flavors and textures.

Ingredients:

• 1 fennel bulb, sliced
• 8 oz crimini mushrooms, halved
• 1 lb Brussels sprouts, halved
• 2 medium potatoes, diced
• 2 large carrots, sliced
• 1 medium summer squash, sliced
• 14 oz firm tofu, pressed and cubed
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the fennel, crimini mushrooms, Brussels sprouts, potatoes, carrots, and summer squash.
3. Add the olive oil, dried thyme, salt, and pepper to the vegetables, tossing to coat evenly.
4. Spread the vegetable mixture on a large baking sheet in a single layer.
5. In the same bowl, toss the cubed tofu with balsamic vinegar, salt, and pepper, then spread it on a separate baking sheet.
6. Roast the vegetables and tofu in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
7. Once done, remove from the oven and let cool for a few minutes before serving.