Roasted Tofu, Asparagus And Radishes - Ww - cooking recipe

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped or 1 1/2 teaspoons garlic paste
1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
1 teaspoon lemon zest, grated
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb reduced-fat firm tofu, cut into 1 inch cubes
1 lb asparagus, trimmed and cut into 2-inch lengths (1 bunch)
1 (6 ounce) bag radishes, trimmed
1 small red onion, cut into 4 wedges

Preparation

Preheat the oven to 400\u00b0F Spray a large, nonstick roasting pan with nonstick spray.
Combine the vinegar, oil, garlic, rosemary, lemon zest, salt, and pepper in a large bowl. Add the tofu, asparagus, radishes and onion; toss gently to coat.
**Note: As radishes are never all the same size, I would probably halve the larger ones.
Turn the mixture into the roasting pan and spread into one layer. Roast until the vegetables are tender and lightly browned, turning once, 20-25 minutes.
I like my roasted veggies to have that really lovely dark brown colour to them, so I would probably lean towards the end of the cooking time.