Roasted Tofu Asparagus And Radishes Ww Recipes

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

Steps:

• Preheat the oven to 400°F Spray a large, nonstick roasting pan with nonstick spray.
• Combine the vinegar, oil, garlic, rosemary, lemon zest, salt, and pepper in a large bowl. Add the tofu, asparagus, radishes and onion; toss gently to coat.
• **Note: As radishes are never all the same size, I would probably halve the larger ones.
• Turn the mixture into the roasting pan and spread into one layer. Roast until the vegetables are tender and lightly browned, turning once, 20-25 minutes.
• I like my roasted veggies to have that really lovely dark brown colour to them, so I would probably lean towards the end of the cooking time.

Steps:

• Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
• While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
• Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
• Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.

Steps:

• Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don't fall over as the moisture is pressed out of the tofu!
• While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You'll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
• Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
• Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
• Spread the veggies and tofu in the sheet pan in a single layer. Make sure they're not too crowded. If one pan doesn't provide enough room, you may need to divide the mixture between two sheet pans.
• Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
• Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve.

Steps:

• Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
• Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
• Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.
• Add the asparagus, radishes and scallion; toss to combine.
• Serve warm or room temperature.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
• Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket.
• Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.