Roasted Miso Tofu and Veggies

16 ounces Fresh Thyme organic super firm tofu, drained and cut into 1-inch cubes 

3 Tbsp. Fresh Thyme extra virgin olive oil, divided

2 Tbsp. organic white miso paste

1 Tbsp. unseasoned rice vinegar

1 tsp. Fresh Thyme organic coconut aminos

2 tsp. grated gingerroot

2 cloves garlic, minced 

6 cups fresh vegetables for roasting, such as broccoli, Brussels sprouts, carrots, edamame, mini bella mushrooms and/or beets; cut into bite-size pieces 

¼ tsp. Fresh Thyme fine sea salt 

¼ tsp. Fresh Thyme ground organic black pepper

2 cups tightly packed organic baby arugula 

½ cup lightly packed fresh parsley leaves, coarsely chopped 

½ cup lightly packed fresh basil, coarsely chopped 

1. In a medium resealable plastic bag, place tofu. In a small bowl, whisk together 2 Tbsp. olive oil, miso paste, rice vinegar, coconut aminos, ginger, and garlic. Pour over tofu; seal bag. Turn bag to evenly coat. Marinate at room temperature for 30 to 45 minutes, turning bag occasionally.
2. Place oven racks in the upper and lower third of the oven; preheat oven to 400°F. Line 2 large rimmed baking pans with parchment paper.
3. On one prepared baking pan, spread tofu mixture. On remaining prepared baking pan, place vegetables. Drizzle vegetables with remaining 1 Tbsp. olive oil; sprinkle with salt and black pepper. Toss to coat.
4. Roast tofu and vegetables for 20 to 25 minutes or until tofu begins to brown around edges and vegetables are fork-tender, switching baking pans on oven racks halfway through.
5. To serve, combine tofu and vegetables in one pan. Top with arugula, parsley, basil, and pear slices. 

Each serving contains: 370 calories, 19 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 590 mg sodium, 30 g carbohydrates, 9 g fiber, 12 g sugar, 22 g protein. Daily values: 0% vitamin D, 30% calcium, 20% iron, 15% potassium.