Tofu et légumes d'automne rôtis aux herbes | L'Herboriste

It's a simple, comforting and satisfying dish Here is my recipe for Tofu and autumn vegetables roasted with herbs No surprise for this recipe, you will need lots of vegetables 1 onion, mushrooms, carrots, potatoes, I have very small ones but large potatoes cut into cubes are enough some zucchini, as usual I chose butternut squash natural tofu, garlic and lots and lots of fresh herbs You will also need a large hollow dish for the oven Since I don't need to cut them, I first pour my potatoes And then you have to cut all the vegetables, that's what takes the most time but fortunately I have Harry to keep me company I start with my onion and I don't take my head which is practical if, like me, you cry as soon as you cut an onion I cut it into medium pieces and hop in the dish We continue with the mushrooms, they reduce a lot so you can just cut them in half if you prefer I don't have the chance to make the accueillette, so I'm content with Paris mushrooms My butternut squash then, to which I remove its hat then I cut it into slices, peel and cut My carrots, to make a little fantasy, I use purple carrots look how beautiful they are, but classic carrots will do Once peeled, I make thick slices We move on to tofu, and although you can very well cut it into cubes I decided to make pieces directly by hand to give them a less tofu side in any case visually, it changes tofu into cubes it also allows indecisive people to see less tofu and enjoy more And I mix everything together, and yes it makes a lot of vegetables but in the end here it made us 4 portions, so 2 meals You can always divide the quantities if you prefer Besides, I weighed all my vegetables, so I share on the blog the exact quantities if you want to adjust The link to the recipe is under the video All that remains is to add garlic, my clove is very big so I only use one, which I cut into 3 It's time to do a little storage between 2 steps, just before adding all the herbs to our dish And herbs I use a lot, rosemary, sage, thyme, oregano, several branches of each You can adapt according to what you have or use herbs from Provence in very generous quantities I then prepare my cooking broth so that the vegetables are tender In a large bowl I dilute a little starch in water before adding the rest of my water I add my water, broth cube, pepper, paprika, a splash of soy sauce, oil and I pour it all over my vegetables and my tofu before mixing with my hands so that everything is well impregnated A little more salt, then I just have to put the dish in the oven, if you want to come with me And here are our vegetables after a good stay in the oven They are golden and tender, you have to mix them from time to time while cooking so that everything takes advantage of both the broth and can brown To give you an idea, this is what tofu looks like once cooked It's more appetizing for people who may not yet have the love of tofu After cooking, do not forget to mix the vegetables well then let it cool and mix again before serving because the broth infused with all the herbs and spices You can either eat the dish as it is, or accompany it with pasta or rice To find the whole recipe with the quantities, go to my blog, the link is in the description of the video If you like what I do, take a few seconds to put a blue thumb, comment and subscribe, it counts a lot for me See you next week for a new video So in the meantime I kiss you and see you soon