Tonight was a very Naked Chef kind of night. Chop up some veggies and tofu, throw on a little marinade and loads of fresh herbs, then roast. No real recipe, but it turned out beautifully.
1 block extra-firm tofu, cubed
1 medium eggplant, cubed
15-20 cherry tomatoes, halved
1 yellow or zucchini squash, cubed
2-4 cloves garlic, chopped
Italian dressing
olive oil
salt & pepper
fresh herbs (I used basil, thyme and oregano), torn into bits
If you have time, marinate the tofu in the Italian dressing (overnight is best, but 10-20 minutes will do, too). Preheat the oven to 400. Toss all the veggies and tofu together in a 9x13 pan, then coat with dressing, a swig of olive oil, salt and pepper to taste, and the herbs. Cover with foil and roast for 30-40 minutes. Serve with extra fresh herbs, or over polenta.
