1 Medium White Potato, cubed (skin on or off)
1 Small Sweet Potato, peeled and cubed
1 Medium Yellow Onion, sliced into wedges
½ c. Carrots, chopped into ½ inch slices
½ c. Sliced Mushrooms
1 ½ c. Broccoli, broken into bite sized florets
1 ½ c. Cauliflower, broken into bite sized florets
1/3 c. Extra Virgin Olive Oil
1 Packet Lipton French Onion Soup Mix, dry
1 Block Extra Firm Tofu, pressed dry and crumbled
3 Tbsp. Unseasoned Bread Crumbs
2 Tbsp. Grated Parmesan Cheese
Freshly Ground Black Pepper
Instructions for Tofu and Roasted Vegetable Casserole:
Prepare the vegetables for roasting. Spray a 9x11 baking dish with olive oil flavored cooking spray. Preheat oven to 450 F. Combine the potato, sweet potato, yellow onion, mushrooms, carrots, broccoli and cauliflower—stirring to mix. Save on Monday night prep time by chopping veggies in advance and storing in the crisper. Drizzle with olive oil, stirring to coat. Sprinkle oiled vegetables with French Onion Soup Mix.
Roast the Vegetables. I roast the vegetables at 450, stirring every 15 minutes, for about 30 minutes. Stir in the tofu and stir to coat with seasoning and oil. Return to oven, reduce heat to 400 and bake for an additional 15 minutes.
Top with cheese and bread crumbs. Sprinkle parmesan cheese and bread crumbs over the roasted veggie mixture, cover and bake for 15-20 minutes.
Serve warm. Season with fresh ground black pepper and serve. (The French Onion soup is pretty salty--but, some may desire extra salt.) We serve with green salad and toasted garlic bread or French Bread.