Tofu Pot Roast
I wanted to share the recipe for my favorite dinner from this week (which I ate all of at once–it was delicious!!) because of how easy and budget-friendly it was to make! It’s vegetarian and vegan friendly, and can be made using the ingredients that you have on hand. It was part of my recent goal to find joy everyday, and I had so much fun making it!
For my version of this recipe, I had a bag of frozen “stew vegetables” (carrots, potatoes, onion, and celery) that made this meal easy and affordable! I highly recommend frozen veggies to save time on chopping and to prevent the veggies from going bad in the refrigerator. But adding freshly chopped onion adds a lot of extra flavor!
For this recipe I used half a block of firm tofu, but you can use a whole block for more servings. I also used Better Than Bouillon veggie paste to make the broth, which is one of my favorite kitchen staples to have on hand because a little goes a long way!
So without further ado, here is the recipe for this delicious and easy vegetarian/vegan dinner favorite!
-1/2 or 1 block of firm tofu
-1 bag of frozen “stew vegetables” (carrots, potatoes, onion, and celery) or chopped fresh varieties of these veggies/any veggies you have on hand
-2 cups of veggie broth (you can use carton or canned broth, or make your own using Better Than Bouillon veggie paste added to 2 cups of boiling water)
-Spices to taste (I used light brown sugar, parsley, chopped bay leaves, oregano, rosemary, herbs de provence, black pepper, and salt)
-A baking dish (and saucepan if making your own broth)
Preheat the oven to 350F. Grab your baking dish and pour in chopped stew vegetables and evenly distribute along the bottom. Drain the firm tofu and place in the middle of the baking dish.
In a small bowl, combine spices to taste. Once mixed together, sprinkle over the top of the veggies and tofu block evenly. Keep extra spices on hand to add as needed.
Prepare vegetable broth and pour over the vegetables and tofu block until the vegetables are covered. Add more spices to the top if desired, and place baking dish onto the oven rack. Bake until all vegetables are tender–approximately 45 minutes to 1 hour.
Remove from oven and allow to cool slightly. Serve and enjoy!!
Have you tried this recipe?
Let me know in the comments below! What did you think? Tag me on social media to share your versions of this tofu pot roast!