Baked tofu is combined with stir-fried vegetables including broccoli, sweet potatoes, fresh spinach, and zucchini, seasoned with marjoram, tarragon, basil, thyme, granulated garlic, lemon pepper, salt and pepper, olive oil, lemon juice, and agave nectar in this very tasty and totally healthy vegetarian recipe. This makes a very colorful and inviting meal and can be served with rice or noodles. This also makes a yummy side dish to meats, fish and other main fares.
The vegetables need to be cooked in a certain order since they cook at different times. Timing is also very crucial because you don’t want to overcook the vegetables. They must be tender but retain some crunch and crispness. Cooking them just right will also retain the bright and vibrant color and make a more appealing meal.
Slice the vegetables according to the ingredients list before making the dish.Wash the vegetables well, drain and pat dry. The tofu is baked first before cooking the other vegetables. It is then combined later so that it is warmed up a bit before the dish is served. The mixture of herbs and spices give the dish a wonderful aroma and a refreshing taste. The lemon juice adds tang and zest while the agave nectar provides healthy sweetness.
The sweet potatoes need to be peeled and cut into thin strips. This makes them easier and faster to cook and also makes a lovely presentation. They should only be half-cooked then you can add the broccoli and the zucchini. Slice the broccoli florets into bite-sized and uniform pieces so that they cook evenly. You don’t need to peel the zucchini since their skin is edible and adds color to the dish. They also help retain the structure of the zucchini. Slice them into thin rounds for a variety of shapes that make the meal even more appealing to the eyes.
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