• 14 oz. extra firm tofu, sliced
  • 2 tablespoons red onion, chopped
  • 2 tablespoons seed-style mustard
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons low sodium soy sauce
  • 1 carrot, sliced
  • 3 ounces Baby Bella mushrooms, diced
  • 1 teaspoon cold-pressed extra virgin olive oil

Place tofu in a glass dish and add all ingredients except carrots and mushrooms. Mix ingredients making sure to coat the tofu. Marinate tofu in fridge overnight. When ready to cook, preheat oven to 375 degrees Fahrenheit. Spread marinated tofu out on a roasted dish lined with aluminum foil. Top with mushrooms and carrots. Drizzle with olive oil. Convection roast for 30 minutes. Serve with your choice of grain and greens. Serves 4. Enjoy!