Luke's Roasted Vegetables with Tofu

Luke made this dish based on a recipe from Pure Vegan by Joseph Shuldiner, a book with beautiful photography that makes you feel inspired to make every dish in it.  For those of you with access to fresh local tofu made with locally grown soybeans, this is a great meal, filling and flavorful.  Luke put scallions, carrots and shitake mushrooms (although many vegetables work so substitute whatever you have on hand).

He made the marinade similar to the recipe, a tablespoon of grated ginger, 1/4 cup soy sauce (he used wheat free low sodium tamari and it was still too salty), 1/4 cup peanut oil, leaving out the teaspoon of salt they recommended.  He marinated the tofu, a bunch of carrots that he had cut in half into long strips, and the shitake mushrooms.  Then he scooped the vegetables and tofu out of the marinade and baked them  for 15 to 20 minutes on a cookie sheet coated with olive oil, saving the marinade in the bowl.

He then added 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds to the remaining marinade and 4 or 5 chopped scallions.  Then, he added the roasted mushrooms, carrots and tofu back to the bowl of marinade, tossed and served...it was incredibly tasty.

Of course in our tough crowd, while Susannah enthusiastically loved it all, Perry thought the tofu was cut too big to soak up enough flavor.  I thought it was pretty amazing but needs less soy sauce next time, or maybe Luke did sneak some actual salt in.