Dijon Rosemary Vegetables

Adapted from Rabbit & Wolves

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Ingredients

• 1/3 cup olive oil

• 2 tbsp lemon juice

• 2 tsp dijon mustard

• 1 tsp agave syrup

• 1 tbsp fresh rosemary, chopped

• salt & pepper to taste

• 1 pound baby potatoes (scrub them clean and cut in halves)

• 1 block extra firm tofu (pressed and cubed)

• 1 head of broccoli cut into florets

• 1 bunch of asparagus

• 1 lemon

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Instructions

1. Preheat the oven to 400 degrees F.

2. Make the vinaigrette: in a small sized mixing bowl whisk together the lemon juice, dijon mustard and agave. Add rosemary. Taste and add lemon juice if necessary. Add olive oil and whisk until fully incorporated. Finish with salt & pepper.

3. In a large bowl add the tofu and vegetables and pour the vinaigrette on top. Mix with a spoon.

4. Place the ingredients on the sheet pan and sprinkle with salt and place slices of lemon around.

5. Roast for 20 minutes, then flip the ingredients and keep on roasting for 15 minutes or until everything is fully cooked.

6. Serve with extra lemon juice and herbs if desired.

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