The weather outside is dreary, snowy and frightfully cold! I’m on a mission to eat healthier this winter, but it’s impossible to get myself to have a salad when the weather is like this, so I roasted up some veggies–brussel sprouts, kale, red onion, butternut squash, portabella mushroom, tofu and served it over steaming hot brown rice with a soy-sesame-ginger honey glaze. The red onion isn’t exactly a superfood, but it tastes so sweet and caramelized paired with the portabella. This recipe is mostly prep time (chopping veggies, making rice etc), and it is very difficult to go wrong here. So comforting and packed with vitamins and nutritiousness!
Ingredients:
- 2 heads portabella mushroom
- 1 red onion cut into large slices
- about 2 cups cubed butternut squash
- a handful of kale, chopped
- 10-12 brussel sprouts, halved
- 1/2 block Baked or dry fried tofu, cut into cubes
- Honey
- Fresh ginger
- Soy Sauce
- Sesame oil
- Sriracha
- Fresh ginger
Directions
- Preheat oven to 350 degrees
- In a pan, heat a few tbsps of oil and lightly brown the tofu.
- Sprinkle with salt and set aside.
- Coat veggies in a bit of olive oil, a pinch of salt and pepper, and drizzle some sesame oil on top and spread them out on a baking tray. The kale does not need much cooking time otherwise it will turn into chips and the tofu has already been cooked so just needs to be warmed up at the end. Reserve these two for later.
- Bake the veggies 20 minutes. Remove the tray and add the tofu and kale. Coat the kale in a bit of olive oil.
- Bake for another 10 minutes.
- Serve with brown rice topped with glaze
For the glaze:
- In a saucepan whisk together 4 tbsp soy sauce, 5 tbsp water, 1 tbsp honey, 1 tsp sriracha sauce, 1 tsp sesame oil and 1 tsp grated ginger.
- Bring to simmer on medium heat
- Drizzle over veggies
Serves 4
