happy friday everyone! with thanksgiving and the holiday season approaching, you will want some amazing vegan side dishes on your table. Roasted Maple Almond Balsamic Veggies and Tofu is deliciously nourishing and will make you glow from the inside out.
the sauce….THE SAUCE!!! y’all, it’s beaming with flavors. this side dish would go with anything and everything.
whether, you make this for meal prep, a weeknight dinner or as a thanksgiving side dish, whoever tries it will be asking for the recipe.
there’s protein in this dish too, which is a huge plus! Roasted Maple Almond Balsamic Veggies and Tofu is satisfying and legit packed with nutrients.
while i used potatoes, tofu and brussels sprouts, you can use different veggies!
sweet potatoes would be excellent along with broccoli or cauliflower! you could also add in other things after everything is done roasting.
for example, toasted pecans or walnuts would be great. another fabulous addition? dried cranberries!
this would add a super delicious spin on the recipe and make it perfect for the holidays.
let’s talk more about the sauce though, because it’s incredibly easy to put together, made with stellar ingredients and it’s so good you will want to drink it.
the base is comprised of balsamic vinegar, tamari, almond butter veggie stock and maple syrup.
then, we add some seasonings like onion powder, garlic powder, sea salt and pepper.
while the ingredients are simple, I promise, this packs a lot of flavor.
if you love Roasted Maple Almond Balsamic Veggies and Tofu, then try these other recipes from my blog!
are you going to make my Roasted Maple Almond Balsamic Veggies and Tofu?!
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Roasted Maple Almond Balsamic Veggies and TofuCourse: Lunch & Dinner, Side DishesDifficulty: Easy
recipe yields 5-6 servings
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)
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
- 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.