North State's Plate's Tofu Roast

Elevate your plant-based cooking with *North State's Plate's Tofu Roast*, a savory, golden-baked centerpiece bursting with irresistible flavors. This protein-packed dish starts with pressed extra-firm tofu marinated in a tantalizing blend of soy sauce, maple syrup, apple cider vinegar, garlic, and aromatic herbs like rosemary and thyme. Roasted alongside tender baby carrots, creamy baby potatoes, and caramelized red onion, the tofu absorbs the essence of the vegetable broth for a moist, richly flavored result. A glossy, homemade glaze adds a final touch of indulgence, while a sprinkle of fresh parsley brings vibrant color to the plate. Perfect for holidays or a special dinner, this vegan roast is easy to prepare yet bound to impress with its hearty, satisfying appeal.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 block (14 ounces) extra-firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 3 tablespoons olive oil
• 2 cups baby carrots
• 2 cups baby potatoes
• 1 red onion, quartered
• 1 cup vegetable broth
• 2 teaspoons cornstarch
• 2 teaspoons water (for slurry)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a roasting pan.

Step 2

Drain the tofu and press it to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object (like a skillet) on top for 10-15 minutes.

Step 3

Slice the pressed tofu into 8 even pieces. Set aside.

Step 4

In a small bowl, mix soy sauce, maple syrup, apple cider vinegar, minced garlic, dried thyme, dried rosemary, and paprika to make the marinade.

Step 5

Brush the marinade generously onto all sides of the tofu slices and allow them to sit for at least 10 minutes to absorb flavors while you prepare the vegetables.

Step 6

In a large mixing bowl, toss the baby carrots, baby potatoes, and quartered red onion with 2 tablespoons of olive oil, a pinch of salt, and a sprinkle of black pepper.

Step 7

Spread the vegetables evenly on the prepared baking sheet or roasting pan. Place the marinated tofu slices on top of the vegetables.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the tofu and vegetables.

Step 9

Pour the vegetable broth evenly into the pan to keep everything moist while roasting.

Step 10

Bake for 35-40 minutes, turning the tofu slices and stirring the vegetables halfway through cooking for even browning.

Step 11

While the tofu and vegetables roast, prepare the glaze. Combine the cornstarch and water in a small saucepan to make a slurry. Heat the pan over medium heat and whisk in the leftover marinade (if any) or an additional tablespoon of soy sauce, vegetable broth, or maple syrup as desired. Cook until the mixture thickens into a glossy glaze.

Step 12

When the tofu and vegetables are golden and cooked through, remove them from the oven.

Step 13

Drizzle the glaze over the tofu slices before serving and sprinkle with fresh parsley if desired.

Step 14

Serve hot and enjoy your North State S Plate's Tofu Roast!

Nutrition Facts

Serving size	(1606.4g)

Amount per serving	% Daily Value*
Calories	1728.9

Total Fat 85.8g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 7.6g
Cholesterol 6.4mg	0%
Sodium 3011.8mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 30.1g	0%
Total Sugars 40.3g
Protein 84.4g	0%

Vitamin D 0IU	0%
Calcium 2985.9mg	0%
Iron 19.1mg	0%
Potassium 4721.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 18.8%

Carbs: 38.2%