Roasted Vegetable Thanksgiving Bowl

🧂 Ingredients

• 4 cups vegetables of choice

  Brussels sprouts, squash, sweet potatoes
• 1 14-ounce package of firm tofu, drained and pressed
• 3 tablespoons olive oil
• 3/4 teaspoon dried sage
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 3/4 teaspoon dried parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup freshly squeezed orange juice
• Zest of 1 orange
• 2 tablespoons sugar
• 8 ounces fresh cranberries
• 1 box Wild Rice Pilaf for serving
• Mushroom Gravy

Instructions

• 1 Make the rice pilaf according to the package directions.
• 2 While the pilaf is cooking, make the mushroom gravy. (I start by soaking the
  dried mushrooms, then preparing the vegetables/tofu and finishing the gravy
  while the vegetables are cooking.)
• 3 Now, make the roasted vegetables and tofu. Preheat the oven to 375 degrees F.
  Prepare the roasted vegetables. For even cooking, try and cut the vegetables
  roughly the same size. Toss the vegetables with 2 tablespoons olive oil and 1/2
  teaspoon sage, 1/2 teaspoon thyme, 1/4 teaspoon rosemary, 1/2 teaspoon parsley,
  1/4 teaspoon salt, and 1/4 teaspoon pepper, using your hands to try and coat
  everything well.
• 4 Place in a single layer on a baking sheet (or two, most likely) and place in the
  oven. Bake for 30-35 minutes, tossing halfway through, or until vegetables are
  done.
• 5 Cube the tofu and toss with the remaining olive oil, seasonings and salt/pepper.
  Place in another sheet pan and roast for 20 minutes, tossing halfway through or
  until golden brown.
• 6 Make the cranberry sauce. Place the orange juice, zest and sugar in a medium
  saucepan over medium heat, whisking until the sugar is dissolved, about 5
  minutes. Add in the cranberries and reduce to a simmer. Cook, stirring
  occasionally, for about 15 minutes, until cranberries have burst and reduced.
• 7 Serve! Divide the pilaf and top it with roasted vegetables, tofu, gravy, and
  cranberry sauce.

Nutrition Info