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Roasted Root Vegetables with Baked Tofu

Welcome the fall and harvest! A perfect easy, healthy cookie sheet dinner with colorful oven roasted root vegetables and baked tofu. Vegan, gluten-free and kosher.
Prep Time1 hr


  • 2 cookie sheets or shallow roasting pans


  • 1 lb tofu sliced lengthwise
  • 1 large yam or sweet potato washed with skin on
  • 3/4 pounds brussel sprouts cut in half
  • 1/2 pound beets red or golden, trimmed and scrubbed clean
  • 1/2 pounds large carrots washed and sliced
  • 1/2 red or white onion peeled optional
  • 12 whole garlic cloves large sized
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh or dried rosemary
  • 1 teaspoon salt
  • 1/4 tsp cracked pepper or more to taste


  • Preheat oven to 425 degrees F.
  • Slice all veggies into about 1-1/2 inches square. The more similar in size, the more evenly they'll roast.
  • Put cut veggies into a cookie sheet or roasting pan. Spread the veggies out evenly on the baking sheet. Add 3 tablespoon olive oil, herbs, salt, and pepper. Stir until all veggies are evenly coated with oil, spice and herbs.
  • On a second cookie sheet, spread 2T olive oil, and please tofu slices.
  • Roast the veggies in the oven for fifteen minutes. Stir the veggies and turn over the tofu, return baking sheet to oven and continue to roast until the largest ones are tender and the borders are starting to turn golden/dark, another 15-25 minutes.


Note: Some people prefer to peel their veggies. I buy organic veggies and scrub them well. When using red beets your other veggies may take on a bit of reddish color. You can use golden beets instead, or roast the red beets on one side of roasting pan.