Roasted Tofu & Veggies with Dijon Dressing -Easy Dinner, Vegan

INGREDIENTS 3 tablespoons Dijon mustard 1 ½ teaspoons apple cider vinegar 1 tablespoon maple syrup 3 tablespoons fresh lemon juice 1 garlic clove Salt and freshly ground black pepper to taste 7 ounces extra-firm tofu (½ packet), pressed, cut into 1-inch cubes Olive oil to taste Salt to taste ½ pound Brussels sprouts, trimmed ½ pound baby yellow potatoes 2 tablespoons chopped fresh rosemary

INSTRUCTIONS Preheat the oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper.

Make the dressing: Add the Dijon, apple cider vinegar, maple syrup, and fresh lemon juice to a medium bowl.

Grate the garlic into the bowl. Season with salt and pepper. Transfer the tofu to a medium bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the tofu onto the prepared baking sheet in a single layer. Transfer the Brussels to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the Brussels onto the prepared baking sheet in a single layer. Transfer the potatoes to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the potatoes onto the prepared baking sheet in a single layer. Sprinkle with the rosemary. Transfer any remaining dressing to the bowl with the dressing. Roast for 20 minutes. Turn the veggies and tofu so they bake evenly. Bake for about 10 minutes more, or until the potatoes can be pierced with a knife. Broil for about 2 minutes, or until browned.