Easy baked tofu and veggies – a healthy low carb meal!

Tofu Bake


Two packs of extra firm tofu cut into 2 inch by i inch by 1 inch pieces, you can set these between paper towels to drain

A large rutabaga cubed into 1 inch pieces
1 carrot cut into 1/2 inch think rounds
1 large onion cut into rings 1/4 inch thick
(these are veggies that I had on hand, you can try anything – eggplant, mushrooms, broccoli)
4 tablespoons tomato ketchup
3 tablespoons Sriracha or any other HOT sauce
1/2 cup Tamari or soy sauce
1/4 cup balsamic vinegar
2 tbsp garlic powder or flakes (or chopped fresh garlic)
2 tbsp chopped fresh or dried basil leaves (or mint)
4 tbsp olive oil
salt to taste

Mix the marinade well with a whisk, add to the veggies and tofu (you can marinate tofu separately so it does not crumble in mixing). Let sit for a half hour. Oil baking trays or cookie sheets and set oven to heat at 350 degrees. Spread a thin layer of veggies, single layer of tofu in trays and put into oven to bake. Reserve left over marinade. Check in 35 minutes, use a spatula to flip over the veggies and tofu. Spread reserve marinade on top and put back in over for another 35 minutes. Tofu should be firm and getting slightly crisp on the edges. This is a LOT of food – so enjoy for a few days!

In my experience any recipe that calls for ketchup is guaranteed to be lowbrow, quick fix and tasty!

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