2 medium peeled carrots, cut into ¾” chunks *
1 small head cauliflower, cut into florets
1 medium sweet potato, peeled, cut into ½” dice
1 red sweet pepper, sliced *
1 small red onion, quartered and cut into wedges
Approx. ½ pound green beans, trimmed, cut into 1” chunks *
1 tsp. minced garlic (or powder)
2-3 Tbsp. olive oil, and 2 tsp. divided
½ cup honey (less if preferred)
½ cup soy sauce
½ tsp. kosher salt + more to taste

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet (sheet pan) with parchment paper.Tuck loose edges in to prevent burning.
Press your tofu. On a dinner plate place a non-textured dish cloth, folded 2-3 times.Put the hunk of tofu on it. Top with another folded cloth, set 3-4 dinner plates on top.
Cut all veggies and place into a large bowl. Cut the tofu into squares, or rectangles approx. 2” x ½”pieces. Add to veggies. Mix together 2 Tbsp. olive oil, honey, garlic, soy sauce and s. & p.
Pour onto all veggies and tofu; mix gently until all are thinly coated. Need more oil? Add 1 Tbsp. Spread veggies and tofu onto sheet pan in a single layer without crowding.
Bake for 15 minutes.
Remove from oven and gently flip over the veggies and tofu.
“Touch check” for oiliness. Drizzle 1 – 2 tsp. if needed. Bake until the veggies are tender, and tofu is browned, about 15 minutes. Check.
Be creative. Add other veggies for colour and nutrition, or sprinkle on nuts without dressing.

Annah Kassen