Roasted veggies with seasoned tofu

We are straddling two seasons as the root veggies start softening up, storage onions start sprouting greens and the fresh asparagus begins arriving from just a little south of us. For me, a meal is especially pleasing that has qualities of warmth and coolness, color and texture. This meal met all those aspects plus it came together simply. I steamed fresh asparagus in the last 10 minutes that the food in the oven was uncovered, and the kale salad softened the whole time the veggies roasted. I have to admit that my husband and I ate nearly all of this in one dinner, but adding an additional beet, sweet potato and a couple onions (or parsnips) this could feed 4 people! You can also double the tofu.

Roasted Veggies (bakes 1 hour)

Set oven to 350F

3 beets

2 carrots

1 sweet potato 

4 cippolini onions

teaspoon Herbes de Provence

1/2 tsp pepper

1/2 tsp salt (or to taste)

tsp olive oil optional

Scrub, peel and cut into medium, similar sized pieces. Place on tin foil in a baking pan - I prefer cast iron enamel to distribute the heat, but use what you have. Sprinkle the herbs, salt, pepper and oil (if you are using any), cover with another sheet of foil and place in oven. Set the timer for 40 minutes.

Kale salad

Use one good sized bunch of any kale you like - choosing moderate sized tender leaves.  We like curly and lacinato especially for this. Tear the leaf off the stem and tear into reasonabe edible pieces - not longer than your fingers or wider than your hand. Wash and spin dry. Place leaves in a fairly large bowl ( they do compact but start out needing space). In a separate bowl, mix together the dressing:

 1/2 c tarragon vinegar,

 1-2 Tblspn of a second vinegar like pomegranate or balsamic, 

add 2 cloves finely chopped garlic 

about 1/2 tsp salt. 

Smooth this dressing into the kale leaves, gently bruising the leaves and rubbing around to spread the dressing into all the pieces. Refrigerate while everything else cooks - smooshing  the leaves once more 10 minutes before serving (just about when you take the foil off the veggies).

Seasoned tofu

Cut a block of firm tofu into 6 short thick slices. Set out a bowl to soak them in. In a second bowl mix the mustard marinade:

1.5 Tblspn spicy mustard (your favorite)

1tsp Braggs Liquid Amino

1tsp tamari 

1/2 tsp ume plum vinegar

2tsp maple syrup

1Tblspn chili sauce (you could use ketchup with a little horseradish and vinegar added)

A shake of sriracha sauce

Pour this over the tofu and stir gently to cover all the surfaces.

After a few minutes, tip the bowl and recoat the surfaces with the sauce. Then add:

5 chopped shiitake mushrooms

2 chopped scallions

Let this sit, stir once or twice.

When the timer goes off, take the foil off the veggies, stir them gently and push them towards the edges if the pan. Put the seasoned tofu mixture into the center of the pan, spreading it so the tofu doesn't overlap too much. Cover with the foil and set the timer for 10 minutes.

When the timer goes off, take the covering off the baking pan and set the timer for the last 10 minutes. Steam the asparagus in that 19 minutes.

Enjoy!