ROASTED TOFU AND VEGGIES

Here is an idea that will be easy to prepare. Totally vegan. No animal products, no dairy, no eggs. Straight up 100% vegan. For those of you that want protein, this is going to be a protein packed dish. OK it's roasted, and some experts will tell you, if you cook the veggies it loses all its nutrients. Yeah that's true. But still, it is fibrous. And there is no saturated fats that's bad for your heart. This will be low in sodium and sugars, it will be safe for diabetics as well as people dealing with high blood pressure.

INGREDIENTS

1 block of firm organic tofu, drained of water.

1 large organic eggplant, sliced 1/4" thick. 
For the eggplant, you will need to sautee the slices in organic vegetable oil to slightly soften them up.

1 large organic bell pepper

1 large organic tomato sliced 1/4" thick

1 organic garlic peeled 

1 large organic sweet onion, peeled and chopped

1 cup of virgin organic olive oil or more if needed

2 tbsp. of Spike seasoning

1 tbsp. red pepper flakes

1 tsp. sea salt

1 tsp. white pepper

DIRECTIONS

Preheat oven to 375 degrees F.

Place some olive oil on bottom of a 9x9 inch baking pan with garlic. Spread out tofu and vegetables onto pan. Drizzle enough olive oil to coat tofu and vegetables but not drowning it. Sprinkle the Spike, pepper flakes, salt and white pepper to taste.

Roast in oven for about 20 minutes or until tops of tofu are brown. Or not, up to you.

FYI: Spike is a brand of healthy seasonings.