Zesty Lemon-Oregano Roasted Tofu & Peppers

Ingredients

• 1 block extra firm tofu
• 0.25 cup extra virgin olive oil
• 2 tbsp lemon juice
• 3 cloves garlic
• 1 tsp oregano
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 1 red bell peppers
• 1 yellow bell pepper
• 1 medium zucchini
• 1 pint cherry tomatoes
• 0.5 medium red onion
• 0.5 cup olives
• 2 tbsp parsley
• 0.5 tsp dried thyme

Instructions

1. 1In a bowl, combine 2 tbsp of the extra virgin olive oil, lemon juice, minced garlic, dried oregano, 1/2 tsp of the coarse salt, and 1/4 tsp of the black pepper. Add the cubed tofu and toss to coat. Marinate for at least 30 minutes.
2. 2Preheat oven to 400°F (200°C). On a large baking sheet, combine the chopped red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, red onion, and pitted olives. Drizzle with the remaining 2 tbsp of extra virgin olive oil, then season with the remaining 1/2 tsp of coarse salt, 1/4 tsp of black pepper, and dried thyme. Toss to coat evenly.
3. 3Spread the marinated tofu cubes onto the same baking sheet with the seasoned vegetables, ensuring an even layer. Roast in the preheated oven for 25-30 minutes, flipping all ingredients halfway through, until the vegetables are tender and the tofu is golden and slightly crispy.
4. 4Remove from oven and garnish with fresh chopped parsley before serving.