Tofu and Vegetables in Agave Nectar

Tofu and Vegetables in Agave Nectar
★★★   13 votes

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.


20 min

40 min

Recommended Wine

White or Red

Difficulty Level



  • 3 cups of broccoli broken into bite size pieces

  • 2 large sweet potatoes cut into thin strips

  • 1 lb. bag of fresh spinach

  • 2 medium sized zucchinis cut into thin rounds

  • 2 bricks of firm tofu (cut into bite size cubes)

  • 1 cup agave nectar

  • 3 tablespoons Olive oil (plus some)

  • 2 tablespoons lemon juice

  • 1 teaspoon marjoram

  • 1 teaspoon tarragon

  • 1 teaspoon basil

  • 1 teaspoon thyme

  • 1 teaspoon granulated garlic

  • 1 teaspoon lemon pepper

  • Salt (to taste)

  • Pepper (to taste)

Preparation Instructions


Preheat oven to 400-degrees. Cover a baking sheet with baking paper, wax paper, or foil (baking paper sheets work best). Place the cubed tofu on the baking sheet and put in the oven. Let the tofu bake until it is firm (approximately 20-30 minutes).


Check often after 20 minutes to determine firm and crispness preference. Once completed, immediately remove the tofu from the baking sheet and put in a bowl and set aside. In a large skillet, heat up the olive oil over low to medium heat (if you need to add little doses of olive oil as you're cooking to keep moistened, feel free to do so, but you don't need too much more). Add the sweet potatoes and cook until somewhat soft but still not completely cooked all the way through.


Add the broccoli and zucchini to the sweet potatoes. Mix well. Add the tofu to the skillet. Mix well.


Add the spices and seasonings. Mix well. Once the sweet potatoes and broccoli are done to your preference and all the ingredients (minus spinach and lemon juice) and seasonings are well incorporated, turn off the heat. Add the spinach and stir well until the spinach has softened.


Sprinkle the lemon juice and agave nectar over the meal and mix well but tenderly. Serve immediately.