Spicy Roasted Green Beans and Cherry Tomatoes with Tofu
- 1¼ pounds green beans, trimmed, cut in 1-inch segments
- ¾ pound cherry tomatoes, cut in half
- 1 14-ounce block extra firm tofu, pressed, cut in 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- Heat the oven to 450ºF. Place the green beans, tomatoes, and tofu on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Sprinkle the salt, black pepper, and cayenne pepper over the top and toss to coat. Cover with aluminum foil.
- Bake for 45 minutes. Uncover and bake another 30 minutes. Serve.
Serves 4
If you avoid soy, or just don’t like tofu, the roasted vegetables are good on their own too.
This recipe is being shared in Meat Free Mondays, Allergy Free Wednesday, and Gluten Free Fridays.
This actually looks awesome and super easy! I’ve never known what to do with Tofu – perhaps this can be my start!
http://the-herbi-core.blogspot.co.uk
Easy was certainly what I was going for.