Last weekend was, well, delicious. But after spending three days eating my roommate’s amazing Persian cooking, brunching at Sarabeth’s, midnight snacking, and splitting two “fishbowls” of unknown contents with friends, on Monday I was in serious need of some diet damage control. But here’s the thing — I’m not the kind of person who can follow a weekend of good food with nothing but vegetables. I just end up feeling snacky later and seeking out junk food. So my idea of damage control is: buy whatever produce looks delicious. Roast it up with some tofu for protein and a ton of spices for flavor. Eat and enjoy for the next few days (this recipe tastes even better as leftovers — after a few days in the fridge, the flavors of the vegetables blend together and the spices intensify.)
-1 package firm lite tofu
-1 medium zucchini
-1/2 bag baby carrots
-1 medium onion
-1 can beets
-Cinnamon, nutmeg, and turmeric to taste
Step 1: Prepare your tofu. Wrap the tofu in a dishtowel and place a few heavy books on top to squeeze out the moisture. This is a very important step if you like your tofu to be crispy on the outside.
Step 2: Slice your tofu into thin rectangles and place on a lightly greased baking sheet. Spray with olive oil spray and sprinkle with salt. Stick it in the oven and leave to bake for 25-30 minutes at 375 degrees. Remember to turn them halfway through.
Step 3: Chop the vegetables.
Step 4: Place vegetables in a baking dish and sprinkle with spices and about 2 tsp olive oil. Bake at 400 degrees for about 30 minutes (or 20 or 40. Whatever works, really)
Toss the tofu and vegetables together and serve!