Balsamic Herb Tofu with Rainbow Roasted Vegetables

Prepare the herbed tofu and vegetables, bulgur wheat, and mustard sauce as three components.

Steam the radishes, carrots, sliced onions, and half of a red pepper for about 3 minutes before roasting.

Press the tofu between your hands for 10 to 20 seconds to release some water, but do not fully press it.

In a small bowl, combine balsamic vinegar and herbs to make the marinade.

Use a microwave-safe bowl to microwave the steamed vegetables for 2 to 3 minutes.

Mix the cubed tofu with the marinade in a large bowl, reserving some marinade for the red pepper.

Pour the remaining marinade over the rest of the vegetables and mix well.

Place the mixture on a baking sheet lined with parchment paper and roast in the oven at 400°F.

For bulgur wheat, boil 2 cups of water, then add 1 cup of bulgur wheat, let it return to a boil, and then turn off the heat. It will take 12 minutes to cook.

Prepare the mustard sauce by combining prepared mustard, mustard powder, apple sauce, either red wine vinegar or balsamic vinegar, ginger, maple syrup, and cashew butter in a food processor.

Taste the mustard sauce and adjust the consistency by adding water if needed, then add silken tofu or white beans for creaminess.

Equipment Needed

Spice Level:

Dietary

Allergens