Roasted Broccoli & Tofu

This is one of my go-to dinners.  Easy, filling, and savory, I especially enjoy eating this in the fall and winter for dinner.  The best part is that, beside the spices, this recipe only uses two ingredients (broccoli and tofu).  You can roast other ingredients in this as well.  I have used carrots, cauliflower, and fingerling potatoes in the past.  Potatoes require a little extra time, so if adding them I would recommend boiling first or roasting a little in the oven before adding the rest of the vegetables.

Roasted Broccoli & Tofu

Ingredients:
-1 lb frozen broccoli
-2 Tbs olive oil
-1 tsp turmeric
-1 tsp sea salt
-1 tsp black pepper
-1 tsp minced garlic
-1 tsp onion powder
-2 tsp crushed rosemary
-1/2 block extra firm tofu, cubed
-Non-stick cooking spray

Instructions:
Preheat oven to 425˚.
In a gallon sized Ziploc bag, add the broccoli, olive oil, and spices.  Close bag tightly and shake until broccoli is coated with oil and spices.  Add the tofu and lightly shake. 
Evenly spread ingredients on a large cookie sheet sprayed with nonstick cooking spray.  Bake for 35-40 minutes, flipping broccoli and tofu halfway.  Broccoli and tofu should be lightly browned and crispy.
Plate and enjoy!  I often eat this with half an avocado, brown rice, or marinara sauce for dipping on the side.