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Podcast: The Culinary Institute of America
Episode: Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu
Description: Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables!
Get the Roasted Vegetables with Baked Teriyaki Tofu recipe here!