What to prep: Season two blocks of extra firm tofu (I buy Nasoya brand that's already cubed); cut up one large sweet potato and two bell peppers and store in covered glass baking dish
A weekly staple, this roasted tofu, sweet potato, and pepper one-pan dish takes about 40 minutes to cook, so prepping it on Sunday saves a lot of time.
I season the tofu in a separate bowl with garlic powder and salt, then add that to the chopped sweet potatoes and two bell peppers. I have a cover for this glass dish, so when I'm ready to cook it, I just stir in some olive oil and a little sea salt.
I usually serve this on its own, but sometimes I cook up quinoa while it's in the oven, and that makes this dish even heartier.
