Oven Roasted Sweet Potato & Tofu Veggie Skewers
• Sweet potato must be sliced very thin so it cooks evenly with the other vegetables. • Soaking skewers prevents burning in the oven. • Space skewers apart on the tray so they roast instead of steam. • You can swap vegetables based on seasonality or preference. Health Benefits: These skewers provide plant-based protein from tofu and a wide variety of vegetables that supply fiber, antioxidants, and essential micronutrients. Sweet potatoes add complex carbohydrates for sustained energy, while olive oil contributes heart-healthy fats that support nutrient absorption and satiety.
1 steps, about 50 minutes
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01Soak wooden skewers in water for 15 minutes if using. Preheat oven to 400°F (200°C). 2. Press tofu, then cut into bite-sized cubes. 3. Toss tofu with olive oil, cornstarch, garlic powder, salt, and pepper until evenly coated. 4. In a small bowl, mix marinade ingredients together. 5. Thread tofu and vegetables onto skewers, ending with a cherry tomato. 6. Brush marinade evenly over skewers. 7. Place skewers on a wire rack with a baking tray underneath to catch drips. 8. Bake for 25–30 minutes, until vegetables are tender and lightly browned. 9. Serve warm, optionally with a dip like vegan tzatziki.
• Sweet potato must be sliced very thin so it cooks evenly with the other vegetables. • Soaking skewers prevents burning in the oven. • Space skewers apart on the tray so they roast instead of steam. • You can swap vegetables based on seasonality or preference. Health Benefits: These skewers provide plant-based protein from tofu and a wide variety of vegetables that supply fiber, antioxidants, and essential micronutrients. Sweet potatoes add complex carbohydrates for sustained energy, while olive oil contributes heart-healthy fats that support nutrient absorption and satiety.
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