Roasted Maple Almond Balsamic Veggies and Tofu
recipe yields 5-6 servings
Servings 6 servings
Calories 300kcal
Ingredients
- 1 bag small potatoes (24 ounces) cut in half (used sunburst potatoes)
- 16 ounces extra firm tofu cut into cubes
- 14 ounces brussels sprouts (cut in half and remove hard bottom)
sauce
- 3 tbsp maple syrup
- 3 tbsp tamari
- 4 tbsp runny almond butter
- 4 tbsp balsamic vinegar
- 4 tbsp veggie stock
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- sea salt and pepper if you want but sauce was salty enough for me
Instructions
- pre heat the oven to 400 degrees.
- add the veggies and tofu in a bowl and pour between 1/2 and 3/4 of the sauce on everything.
- mix well until the tofu and veggies are evenly coated. bake at 400 degrees for 30 minutes.
- then, add the remainder the sauce, toss everything together and enjoy!
- store in the fridge in an airtight container.