Wednesday, February 2, 2011

BBQ Tofu and Roasted Veggies

Hey guys! I hope everyone is staying warm this week! It looks like another big snowstorm hit up north. We are getting a lot of the wind from the storm, but sadly no snow :( Last night I tried a new recipe (if you could call it that) and it turned out really good!

BBQ Tofu and Roasted Veggies

Ingredients
-1 container extra firm tofu
-BBQ sauce
-2 parsnips
-1 sweet potato

Directions
-Drain water out of tofu for at least 30min-1hr. I always wrap the tofu in paper towels, place it on a plate, and put a plate with a heavy book on top of it.
-While the tofu is draining, wash/chop the veggies. I tossed them in a little EVOO before putting them in the oven. Once they're tossed in EVOO, put them on a baking sheet.
-Cut tofu into 8 sections. Place in a baking dish and pour BBQ sauce over it.
-I cooked everything for about 30-45min on 375. The veggies (esp. sweet potatoes) were done after 30min, the parsnips take around 45min, and the tofu should have taken an hour (including flip time). I was too hungry to wait! Just remember, the longer you cook tofu, the more meat-like the texture becomes.

Roasted veggies!


Sweet potatoes


 Parsnips


 BBQ Tofu


 Annie's Naturals: Organic Smoky Maple BBQ


There's nothing like veggies with melted butter :)


Yum!


This was definitely a meal I'll be repeating! I loved the parsnips! They kind of taste like carrots to me, they have an interesting flavor. I really liked the BBQ sauce as well. I had planned to go with a BBQ sauce that I've had at home before, but upon seeing high fructose corn syrup as the #1 ingredient, I immediately searched for an alternative :)

I'm off to finish some homework, have a great night!

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