May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, and Tree Nuts.
Turn oven to 425°F. Line a baking sheet with foil.
Wash potatoes, broccoli, and carrots. Cut potatoes into quarters. Place all vegetables on baking sheet. Toss with 1 tbsp. (2 tbsp. for 4 servings) olive oil, half of the garlic, and salt and pepper to taste. Place in oven immediately. Set a timer for 15 minutes.
Drain tofu and pat dry with paper towel. Slice tofu into ½ inch slices. Wash jalapeno, cut in half, remove seeds, and mince. Wash hands with hot soapy water.
Prepare Glaze + Cook Tofu
In a large skillet, whisk together remaining garlic, maple syrup, miso, tamari, apple cider vinegar, spice blend, nutritional yeast, jalapeno to taste, and 1/4 cup (1/2 cup for 4 servings) water. Bring to a simmer over medium-high heat. Reduce heat and place tofu in glaze. Bring to a simmer over medium. Cook for 7-8 minutes until glaze thickens. Turn tofu to coat evenly in glaze. Turn off heat.
Finish Prep + Vegetables
When timer goes off, turn vegetables. Put vegetables back in oven and cook for another 7-10 minutes, or until tender and golden. Wash parsley, pick and finely chop leaves.
Toss parsley into roasted vegetables. Divide vegetables onto plates. Carefully remove tofu from skillet. Spoon any leftover glaze over tofu. Enjoy!
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