Roasted Tofu, Asparagus and Radishes - Ww

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, finely chopped or 1 1/2 teaspoons garlic paste
• 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
• 1 teaspoon lemon zest, grated
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 lb reduced-fat firm tofu, cut into 1 inch cubes
• 1 lb asparagus, trimmed and cut into 2-inch lengths (1 bunch)
• 1 (6 ounce) bag radishes, trimmed
• 1 small red onion, cut into 4 wedges

Directions

1. 1

   Preheat the oven to 400°F Spray a large, nonstick roasting pan with nonstick spray.

2. 2

   Combine the vinegar, oil, garlic, rosemary, lemon zest, salt, and pepper in a large bowl. Add the tofu, asparagus, radishes and onion; toss gently to coat.

3. 3

   **Note: As radishes are never all the same size, I would probably halve the larger ones.

4. 4

   Turn the mixture into the roasting pan and spread into one layer. Roast until the vegetables are tender and lightly browned, turning once, 20-25 minutes.

5. 5

   I like my roasted veggies to have that really lovely dark brown colour to them, so I would probably lean towards the end of the cooking time.