The Way of the Frugal Gourmand, or Roasted Tofu and Vegetables

The original recipe, posted to SparkPeople by user TBSCHOEN, is intended to serve 4. The recipe contains half of a sweet potato and half of a butternut squash. I just could not let that stand, so I doubled the recipe.

Using only half of a highly perishable vegetable means I will usually just be feeding the remaining half of the vegetable to mold. I like to eat waaaay too much to allow that to happen! I like recipes that use whole quantities of perishable foods, such as an entire vegetable, or a whole can of tomato paste. I can’t use just 2 tablespoons of tomato paste – the rest is just going to go bad before I get around to using it!.

Frugality in the service of eating delicious and plentiful food. This is The Way of the Frugal Gourmand.

2 blocks extra firm tofu, cubed
1 sweet potato, cubed
1 butternut squash, cubed
4 carrots, chopped
1 onion, chopped
4 tablespoons olive oil
1 tablespoon garam masala
½ teaspoon salt
½ teaspoon ground black pepper
juice of 1 lemon (¼ cup)

Preheat oven to 350°F.

Cut all ingredients into equally sized pieces and place them in a baking dish. Drizzle the olive oil over the vegetables; sprinkle garam masala, salt, and pepper; toss to coat.

Place baking dish and oven, covered with foil. Roast for 1 hour. Remove foil and pour lemon juice over the vegetables. Return to oven for 15 more minutes.


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