1 or 2 small jalapeños, diced (Optional - only include if you like a little heat)
2 tsp fresh chopped thyme
2 tsp fresh chopped rosemary
½ tsp salt or more to taste
½ tsp ground black pepper or more to taste
2 tablespoons extra-virgin olive oil
8 ounces of organic extra-firm tofu, cut into small squares
Your favorite hot sauce for serving
Instructions
Pre-heat oven to 425 degrees
Remove the skin of the butternut squash, yam and potato.
Cut all the vegetables into a ¼ inch dice and place in a large bowl.
Add the olive oil, herbs, salt and pepper and stir to coat all the vegetables.
Place the vegetables on a cookie sheet covered with parchment paper and place in the oven for 15 minutes.
Meanwhile, grill the tofu on a pre-heated grill for 6-7 minutes on each side or toss with some organic corn starch and sauté in a medium sauté pan coated with a little olive oil over medium heat until browned. That will help make the tofu a little crispy.
Remove the cookie sheet from the oven and gently stir the vegetables. Return to the oven for another 15-20 minutes or until the vegetables are cooked through and a little caramelized.
Serve topped with grilled tofu and hot sauce.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veghash/