Crispy Herb Tofu with Roasted Peppers

Ingredients

• 14 oz extra firm tofu
• 3 tbsp extra virgin olive oil
• 1 tbsp oregano
• 1 tbsp dried thyme
• 1 tsp rosemary
• 1 tsp garlic powder
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 red bell peppers
• 1 yellow bell pepper
• 1 medium zucchini
• 0.5 medium red onion
• 2 cups cauliflower florets
• 15 oz canned garbanzo beans
• 1 tsp dried basil
• 1 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup cherry tomatoes
• 2 tbsp lemon juice
• 2 tbsp parsley

Instructions

1. 1Preheat oven to 400°F (200°C). In a bowl, toss pressed tofu slabs with 3 tbsp Extra Virgin Olive Oil, Dried Oregano, Dried Thyme, Dried Rosemary, Garlic Powder, 1/2 tsp Coarse Salt, and 1/4 tsp Black Pepper. Arrange on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. 2Meanwhile, in a large bowl, combine chopped Red Bell Pepper, Yellow Bell Pepper, Zucchini, Red Onion, Cauliflower Florets, and Canned Garbanzo Beans. Drizzle with 2 tbsp Extra Virgin Olive Oil, Dried Basil, Paprika, 1/2 tsp Salt, and 1/4 tsp Black Pepper, tossing to coat evenly.
3. 3Spread the vegetable mixture on a separate baking sheet. Roast for 15 minutes, then add the halved Cherry Tomatoes to the pan and continue roasting for another 10-15 minutes, or until vegetables are tender-crisp and slightly caramelized.
4. 4Once roasted, transfer vegetables to a serving bowl and gently toss with Lemon Juice.
5. 5Serve the crispy Mediterranean Herb-Crusted Tofu alongside the roasted vegetable medley, garnished generously with Fresh Parsley.