Tofu, baby potatoes and broccoli tossed in a Dijon rosemary vinaigrette and roasted all together.
Preheat the oven to 400 degrees(F).
Make the vinaigrette, in a medium sized mixing bowl whisk together the lemon juice, Dijon mustard and agave. Then add the shallots and rosemary and stir.
Now, slowly add the olive oil, whisking the entire time until the olive oil is fully incorporated. Season with a few pinches of salt and pepper.
Then in a large bowl, add the tofu and pour 1/3 of the vinaigrette over the tofu and toss to coat. Spread the tofu in a line on a sheet pan.
Repeat with the baby potatoes, tossing them with 1/3 of the vinaigrette and then putting in a line on the sheet pan, and then do the same with the broccoli. Sprinkle the top of the tofu, potatoes and broccoli with a few pinches of salt.
Place the slices of lemon in a few places on the sheet pan.
Roast in the oven for 20 minutes, then flip the tofu. Usually the tofu at the ends of the pan will start to brown faster than the tofu in the middle of the pan, so I like to move the tofu from the ends to the middle so everything browns evenly.
Continue to roast for another 15-20 minutes or until the tofu is brown and firm and the potatoes are very soft.
Serve with extra lemon juice( I like to squeeze the roasted lemon slices over my dinner) and herbs on top if desired.
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.