This recipe was up on my old website, but I wanted to replace it with the tidied up version from the upcoming zine. Also, my friend Jen emailed me twice asking for the recipe, so it must be time for…

Autumn Vegetables and Tofu Roast
serves 4

This is the real fix it and forget it meal. Ten minutes of prep and then you’re eating an hour later.

I intentionally left a lot of room for variation here. My testers and I felt that the best part of the recipe is the freedom to pick up whatever produce and herbs were the most fresh at the farmers market, grocery store, or our own gardens. We especially enjoyed brussel sprouts, fennel, and sweet potatoes, but there were no wrong choices, no matter how many times we made it.

2 lbs of unpeeled red potatoes, cut into 3/4-1″ pieces
16-20 oz very firm tofu, cut into 1/2-3/4″ cubes
1 large sweet onion, sliced into thin strips
4-6 cloves of garlic, chopped
2-3 cups of autumn vegetables or roots, cut into bite size pieces
1/4 cup olive oil
3-4 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1-2 tablespoons chopped fresh herb of your choice (basil, rosemary, dill, thyme)
1 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Hungarian paprika

Preheat your oven to 425 degrees and spray a 9×13 baking dish with vegetable or olive oil spray.

In a large mixing bowl, combine all the ingredients. Toss well with a spoon or your hands. Dump into the baking dish. The dish should be filled to the top.

Throw this in the oven, uncovered, and roast for a half hour. Remove, mix well, and roast for another half hour. Serve warm.