Use regular tofu if you don't have smoked tofu.

Equipment Needed

Measuring cups and spoons, large roasting pan, knife, cutting board, small bowl and tongs


Preheat the oven to 425°.

Dice the tofu, red pepper, cauliflower and cabbage into bite-size pieces. Thinly chop green onions and cut the asparagus into thirds.

Place the tofu and the vegetables into a roasting pan.

Mix together the sesame oil, liquid aminos, lime juice, hot chili sauce and half of the chopped green onions (set the other half aside for garnish).

Cover the vegetables with the mix and stir thoroughly.

Place the roasting pan filled with seasoned vegetables into the oven for 35-40 minutes, or until the vegetables are cooked and slightly crispy around the edges.

To plate, place half of the spinach on a plate or bowl. Top with half of the roasted vegetables, the remaining chopped green onions and toasted sesame seeds.