Roasted Vegetables and Tofu Bowl Dinner
Ingredients
- whole mushrooms
- asparagus
- salt
- pepper
- garlic
- bok choy
- soy sauce
- ginger
- red pepper flakes
- tofu
- Korean BBQ sauce
- lime juice
- avocado
- sesame seeds
Preparation
Roast whole mushrooms and asparagus on a sheet pan seasoned with salt, pepper, and garlic in the oven at 400F for about 10 minutes.
For bok choy, cut the greens into thin slices, place on a baking sheet, drizzle with soy sauce, ginger, garlic, and red pepper flakes, and roast in the oven at 400F for 5-7 minutes.
Toss tofu with Korean BBQ sauce and soy sauce, then air fry at 370F for 15 minutes or bake on a tray at 400F for 20-25 minutes ensuring pieces are not touching.
After cooking, squeeze fresh lime juice over the dishes and serve together with avocado and a sprinkle of sesame seeds.
