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Preheat your oven to 425 F (218 C) and set out a large baking sheet.
VEGGIES: To a large mixing bowl add cubed squash, cabbage, red onion, olive oil, and tamari. Toss well to coat.
Spread the vegetables out onto the baking sheet (and set the bowl aside — you can use it for the tofu). Roast for 15-20 minutes, until the vegetables begin to soften.
TOFU: Meanwhile, prepare the tofu. Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
To the now empty mixing bowl, add the balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and minced garlic. Whisk well to combine.
Next, crumble the tofu into pieces less than 1/2 inch in size and add them to the sauce, stirring well to coat.
Once the vegetables are soft, stir them and top with the prepared tofu. Roast for 25-30 minutes more, stirring occasionally, until the tofu is crispy and the vegetables are tender and caramelizing at the edges.
Serve with Garlicky Hummus Sauce or 3-Ingredient Tahini Sauce and freshly chopped parsley (optional).
Store leftovers in an airtight container in the refrigerator for up to 3 days.