I made a delicious dinner of roasted tofu, potatoes, onions, carrots with quinoa and a side of swiss chard.  My boyfriend was worried about roasting the tofu.  He was paranoid about it getting too dry without marinating it first.  But since I am I always one to try something new I just wanted to go for it.  And this way if it didn't worked out I would know for next time.  Thankfully, it worked out! We had ourselves a delicious improvised meal of influenced by Indian and Moroccan spices! 

Recipe:
1 block of firm tofu, cut in slices then in half
2 medium potatoes, cut into cubes
3 carrots, cut into pieces about same size as potatoes
1 medium onion, sliced
1 1/2 tbsp olive oil
1 tsp cumin
1 tsp ginger powder
1/2 tsp turmeric
1/2 cinnamon
1/4 tsp-1/2 tsp chili flakes (depends on how much spice you want)

Preheat oven to 375 degrees. Place the tofu, potatoes, carrots and onion pieces onto a baking sheet.  Mix the olive oil and spices in a small bowl and drizzle over tofu and veggies.  Mix the oil and veggies with your hands to make sure they are well coated.  Put in oven until veggies are cooked. Serve on top of quinoa, rice or couscous.

I served this with swiss chard that I washed and cut into strips.  I then cooked it in a pan with olive oil, garlic, salt and pepper.  If using the stems be sure to cook them for a few minutes before you throw in the rest of the chard.  It is a nice light compliment to the spices on the tofu and veggies. 

M