1 cup fresh corn (2 ears), or frozen
2 small crookneck squash or zucchini
1/3 c. red bell pepper
1/2 small yellow onion
1 clove garlic
1/2 c. cauliflower cut into small florettes
1/2 block extra firm tofu (or fried tofu)
1/4 c. soy sauce
2 tbsp sesame oil
fresh ground pepper
Cut tofu into bite-sized cubes and put into bowl. Add soy sauce and sesame oil. Gently toss and let sit to marinate.
Preheat oven to 400 degrees. If using fresh corn, cut from cob; if frozen, thaw and drain. Slice squash into 1/4 inch rounds. Slice red bell pepper. Slice carrot into matchsticks or 1/8" rounds. Thinly slice onion and garlic.
Bring 1 cup of water to boil in small sauce pan. Gently drop cauliflower florettes into boiling water for 1 minute. Drain.
Cut 2 pieces of parchment paper to approx. 24"x30". Fold in half, and with scissors, cut each into a circle. Place flat circles of parchment on a baking sheet. Divide all ingredients onto 1/2 of the round sheets of parchment, leaving 2" free around the edges. Add the tofu last and drizzle with soy sauce/sesame oil marinade. Sprinkle with fresh pepper. Fold the other half of the parchment over the ingredients, and starting at 1 end, fold and roll the edges all around to the other side, sealing in the veggies and tofu.
Brush or spray top of parchment packets with water. Bake until veggies are cooked, yet still a little firm, approx 20-25 min. Transfer packets to plates and serve, cutting large cross or T in the top at the table.
Note: You can substitute any other vegetables, just be sure that they require relatively the same amount of cooking time, or pre-boil veggies that need more time. You can also substitute chickpeas for the tofu.
Thanks Jennifer, and good luck! Readers, give Jennifer a thumbs up if you like this recipe!
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