Its not always easy to create a vegetarian meal that doesn’t involve beans and lentils. Its also harder cooking for people that are meat eaters. With this meal, it is sure to win hearts (and stomachs). Its also a perfect Autumn dinner on a cold day!

I started by marinating some firm tofu the night before. This always add flavours to really bland tofu. To make the marinade, begin by mincing 3 cloves of garlic and about a tablespoon of ginger.
In a container or bowl, measure out 1/4 cup soy sauce. I combined low sodium soy sauce with some dark soy sauce. The dark soy sauce gives a delicious dimension to the dish. Add the ginger, garlic and a teaspoon of honey to the soy sauce.

Season the marinade by adding some salt and pepper to taste. As I was a little worried that marinating the tofu overnight would make it too salty, I added some water. (Give the marinade a taste to see if its too salty!)

Once the marinade is done, prepare the tofu by slicing them into 1 inch slices.

Dunk the tofu into the marinade and then place the whole thing into a ziplock bag.

I like using ziplock bags for marinating because you can squeeze all the air out and then the marinade covers the entire item. In the long run, you use less marinade. After a couple of hours, flip the entire bag over so that marinade coats everything.
I love oven baked carrots with a balsamic glaze. When choosing carrots, get similar sized carrots so they can all cook evenly. 

Some carrots would need to be sliced in half to speed up the cooking time.

To accompany the carrots, I also bought some brussel sprouts. I cleaned them and cut them in half.

Make the balsamic dressing by combining olive oil, balsamic vinegar and honey. Add some salt and pepper to taste. Another version of this recipe is my balsamic brussel sprouts.

Coat the brussel sprouts and carrots in the dressing. Place them on a baking tray and place in a 400 degree oven. Bake for about 40 minutes or until the veggies are tender.

Add some carbs to the meal by baking some potatoes on the side. I used some yellow potatoes (and one russet because it was in the pantry). Cut them up in bite size chunks.

I seasoned the potatoes with some rosemary, garlic seasoning that my aunt bought me.

Coat the potatoes in the seasoning and some vegetable oil. Be generous with the oil since it helps with getting that nice brown crispy skin. Place the potatoes in the oven with the carrots and brussel sprouts. They should bake for about 45 minutes.

While everything is baking, pan fry the tofu. You will need to make sure the pan is well oiled since the tofu does stick easily. Fry the tofu until both sides are nicely browned and the centre is hot! 

With the tofu ready, potatoes, carrots and brussel sprouts baked. Serve it nice and hot! This makes a perfectly balance meal. Protein, veggies and carbs! All baked and ready in about an hour. Delicious to eat and easy to make. Try this out when you have a craving for tofu or if you have to impress some vegetarian friends!

For more meal ideas go to https://eatitnoworeatitlater.com/recipe-list/