Autumn Roasted Tofu and Vegetables

One [pan] and done.

INGREDIENTS:

1 (14 oz) package extra-firm tofu, drained, patted dry, and cubed

3 tablespoons Justin’s Classic Almond Butter

¼ cup maple syrup

1 tablespoon reduced sodium tamari

2 teaspoons grated fresh ginger

¼ teaspoon red pepper flakes

¼ cup avocado oil, plus more for drizzling

1 small delicata squash, peeled, seeded and cut into 1/2-inch slices

10 oz brussels sprouts, halved

10 oz broccoli florets

1 medium red onion, cut into 1/2-inch slices

Sea salt

Freshly ground black pepper

INSTRUCTIONS:

 1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.

2. In a medium bowl, combine the almond butter, maple syrup, tamari, ginger, red pepper, and oil. Stir well. Add the tofu toss gently, and let marinate 30 minutes. Arrange veggies on baking sheet. Spray with oil and season with  salt and pepper. Place tofu around veggies on sheet. Drizzle remaining marinade over all veggies and tofu.

3. Roast 25-30 minutes or until vegetables begin to get crispy.