Balsamic Herb Tofu with Rainbow Roast Vegetables

1. In a bowl, combine lemon juice or balsamic vinegar, water, dried herbs, black pepper, and garlic (if using).
2. Steam the carrots and radishes for 3-4 minutes, or place vegetables in a glass bowl with a couple of drops of water and microwave for 2-3 minutes.
3. Preheat oven to 400°F (200°C). Line 1-2 baking sheets with parchment paper or a silicone baking mat.
4. Over a sink, lightly press the entire block of tofu between your palms and hold for 10-15 seconds. Do not press too hard as this can begin breaking up the tofu. Cut into ½ inch cubes.

5. Add tofu and vegetables to the bowl and gently toss to coat. Let sit for 10–15 minutes. 

   If making Autumn Bowls, make the bulgur wheat. 

6. Spread tofu pieces and vegetables, including the steamed ones, in a single layer on a sheet. Use another sheet if needed. Roast for 15–20 minutes, flipping halfway through, until golden and lightly crisped.
7. Let cool slightly and serve warm or chilled.

Chef's Note: This is the filling for our Autumn Gathering Bowls. Don’t forget the Bright & Bold Mustard Sauce!