Roasted Tofu, Asparagus And Radishes - Ww

• 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

1. Preheat the oven to 400u0b0F Spray a large, nonstick roasting pan with nonstick spray.
2. 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.
3. **Note: As radishes are never all the same size, I would probably halve the larger ones.
4. 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.
5. 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.

balsamic vinegar, extra virgin olive oil, garlic, fresh rosemary, lemon zest, salt, fresh ground black pepper, firm tofu, lengths, radishes, red onion

Taken from www.food.com/recipe/roasted-tofu-asparagus-and-radishes-ww-281542 (may not work)