Tofu Steak on a Bed of Vegetables

Press excess water from the tofu using paper towels or a clean kitchen cloth, then slice it into 1-1.5 cm thick pieces. In a bowl, mix soy sauce and grated ginger. Add the tofu slices and let them marinate for at least 15 minutes, or longer if you have time.

Preheat your oven to 200°C (400°F). Cut the bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Mince the garlic. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.

Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Toss them once halfway through cooking.

While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Remove the tofu slices from the marinade (reserve the remaining marinade) and pan-fry them until golden brown and crispy on both sides, about 3-4 minutes per side. Add the minced garlic and cook for another 1 minute. Pour in the reserved marinade and let it reduce and coat the tofu.

Serve the pan-fried tofu steaks on top of the freshly roasted vegetable bed. You can sprinkle fresh, chopped parsley for an extra touch of freshness. Enjoy your meal!