⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 cup Broccoli florets
• 1/2 cup Carrots, chopped
• 1/2 cup Bell peppers (any color), chopped
• 1/2 cup Zucchini, chopped
• 1 block (14 oz) Firm or extra-firm tofu, pressed
• 3 tablespoons Olive oil
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Paprika

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted.
2. Wash and chop your veggies. I like to cut them into roughly 1-inch pieces for even cooking. Don't be afraid to get creative with your cuts—wedges, chunks, whatever inspires you!
3. Toss the chopped vegetables in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure every piece is nicely coated. Get your hands in there—it's more fun that way!
4. Spread the veggies in a single layer on a large baking sheet. Overcrowding will lead to steaming instead of roasting, and nobody wants soggy veggies.
5. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned around the edges. Keep an eye on them to make sure they don't burn; ovens can be temperamental!
6. While the vegetables are roasting, prepare the tofu. Press the tofu to remove excess water; this prevents it from becoming too soggy when roasting. You can use paper towels or a tofu press.
7. Cut the pressed tofu into bite-sized cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika.
8. Spread the tofu on a separate baking sheet (or on the same one, if you have space) and roast alongside the veggies for the last 15 minutes, or until golden brown and crispy. This is my favorite part—the crispy tofu!
9. Once both the vegetables and tofu are cooked, let them cool slightly. You might need some patience here, as they'll be delicious and hot!
10. To assemble your bowl, place a portion of roasted vegetables and tofu in a bowl. Get creative with your arrangement for a beautiful and tempting presentation. Add any desired toppings, like fresh herbs or a drizzle of tahini dressing.
11. Enjoy your amazing Paleo Roasted Vegetable and Tofu Bowl! It's perfect for lunch or dinner, and it's even good cold, I kid you not!

📝 Notes

• For extra flavor, try adding a sprinkle of dried herbs like oregano or thyme to the vegetables.
• Feel free to add other vegetables such as sweet potatoes, squash, or Brussels sprouts.