vegetarian, gluten free, egg free, dairy free, nut free, vegan

What You’ll Need:

1 block organic, extra firm tofu, sliced in half lengthwise & pressed*

1 pound brussel sprouts, bottoms trimmed & halved

1 pound fingerling or tiny baby potatoes

For the spice mix: 1 Tbsp fresh thyme, minced

1 tsp paprika

1 tsp chili powder

1 tsp sea salt

2 Tbsp olive oil

1 Tbsp PURE maple syrup

2 Tbsp apple cider vinegar

1 Tbsp dijon mustard

Parchment paper or a silicone mat

Preheat oven to 425*

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press on the top plate with light pressure & set aside.

While tofu presses, combine ingredients for the spice mix at the bottom of a large bowl (choose one with a lid if you have it!)

Cut tofu into bite size cubes. Toss into bowl with spice mix. Add halved veggies & shake or stir to coat.

Spread goodness evenly onto a sheet pan lined with parchment paper or silicone mat. Pop into the oven for 30 minutes.

Serve right off the pan. Share with a friend!

Serves 2 as a main, more as a side.