Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Teriyaki-Baked Tofu
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables! Find the video, recipe, and printable recipe PDF below!
Yield: 8 Portions
Method
Preheat oven to 400°F.
For the Roasted Vegetables: Place the Brussels sprouts, cauliflower, and squash in separate bowls. Toss each with oil, garlic, togarashi, salt, and pepper. Place in a single layer on a baking sheet. Place in the oven and roast for 20 to 25 minutes or until golden brown and cooked through.
For the Lemon Vinaigrette: Place the shallots in a small bowl. Season with a pinch of salt and add the lemon juice and soy sauce. Let macerate for 10 minutes. Stir in the oils. Season with salt and pepper.
Combine the cauliflower, Brussels sprouts, butternut squash, Nasoya TofuBaked Teriyaki, pine nuts, green onions and cilantro with the vinaigrette. Season with salt and pepper.
Place on a platter and enjoy.
Ingredients
Roasted Vegetables
1 lb., Brussels sprouts, cut in half
1 lb., Cauliflower, cut into florets
1 lb., Butternut Squash, cut in ½” cubes
½ cup, Canola oil
1 Tbsp., Garlic, mashed to a paste
1 ½ tsp., Togarashi
as needed, Salt
as needed, Ground black pepper
Lemon Soy Vinaigrette
1 Tbsp., Shallots, brunoise
a pinch, Salt
¼ cup, Lemon juice
1 Tbsp., Soy sauce
3 Tbsp., Canola oil
1 Tbsp., Sesame oil
14 oz., Nasoya TofuBaked Teriyaki, cut in cubes
¼ cup, Pine nuts, toasted, reserve 1 tablespoon for garnish
¼ cup, Green onions, sliced
¼ cup plus extra for garnish, Cilantro leaves
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Pulmuone and Nasoya.
