Recipe: Fennel and Rosemary One-Pan Tofu Roast

Serves 6.

Note: This makes a big panful of tasty veggies and tofu, all bathed in rosemary, lemon and olive oil. You can serve it as is, or stuff it in a baguette or toss it with pasta. Keep in mind that the pieces of tofu, fennel and carrot should be small, so they have lots of surface area to caramelize, and will cook in the prescribed time. From Robin Asbell.

• 12 oz. extra-firm tofu

• 2 c. cauliflower large florets

• 1 medium fennel bulb, chopped (reserve the greens)

• 1 large carrot, quartered and sliced thinly

• 1/2 medium red onion, slivered

• 4 garlic cloves, peeled and left whole

• 1/4 c. chopped kalamata olives

• Zest of 1/2 large lemon

• 2 tbsp. fresh rosemary, coarsely chopped

• 3 tbsp. extra-virgin olive oil

• 1/2 tsp. freshly cracked black pepper

• 1/2 c. fresh parsley, chopped

Directions

Preheat the oven to 425 degrees. Take out a large, deep roasting pan (12 by 17 inches or larger). If you don't have one, use two smaller pans.

Drain the water from the tofu and shake it off over the sink, then wrap the tofu in a kitchen towel. Place it on the counter and press lightly with the palms of your hands to squeeze, not crush the tofu, squeezing excess water into the towel.

Cut the cauliflower, fennel, carrot and red onion, adding them to the pan with the tofu. Add the tomatoes, garlic, olives, lemon zest and rosemary, and drizzle the olive oil over the contents of the pan. Add the salt, and gently toss the mixture to coat with oil.

Cover tightly with foil and roast for 30 minutes. Take off the foil and stir the mixture, and roast for another 25 minutes uncovered.

When the vegetables are tender and lightly browned, transfer to a serving bowl, add parsley and reserved fennel greens, and serve. Garnish with the reserved fennel greens.

Nutrition information per serving:

Calories160Fat11 gSodium280 mg

Protein8 gCholesterol0 mgDietary fiber4 g