A perfect summer dinner. Avoid heating up the oven and throw everything on the grill for a quick char or make a summer feast in your oven. Guests coming tomorrow and no time to cook? This salad tastes even better the next day. I always make enough to pick off of for a few days. Don't feel bound to use the veggies I used. Choose what ever looks best at the farmer's market and mix and match your favorite veggies.
Fire up the grill or heat up your oven to 450 degrees Fahrenheit.
Slice your tofu into 1/4 inch strips and place each on a clean a clean kitchen towel. Once all your strips are laid out on the towel. Cover the tofu with another clean towel and place a cutting board on top to press any extra liquid out of the tofu and allow it to soak up more marinade.
While your tofu is pressing place the orange juice, soy sauce, garlic, lemon juice, apricot jam, Sriracha and fresh ginger in a sauce pan. Place over medium heat and allow to simmer and for 10 minutes.
Dip the tofu strips in the orange marinade coating both sides and place on a lightly oiled sheet pan.
Place your sheet pan in the oven on the highest shelf and roast 10 minutes. Pull from the oven, flip the tofu and roast 5 more minutes. Remove from the oven. If you are grilling then grill the tofu for 4-5 minute on each side.
Remove form the grill or oven and brush with more marinade.
I don't use oil when I am roasting veggies but feel free to toss them in some if that is how you like them.
I like to use 2 large sheet pans for roasting my veggies.
Prepare the veggies while the tofu is cooking. Boil your halved potatoes for about 10 minutes until barely fork tender. Drain and place your potatoes into a sheet pan with the carrots, summer squash and asparagus.
Into the other sheet pan place your tomatoes, mushrooms and green beans. Spread them out so they are in a thin layer.
Roast your veggies until just tender. Test every 6-7 minutes and remove once tender. Usually my green beans come out first, followed by zucchini and summer squash.
I like a bit of char on my tomatoes and mushrooms and so leave them in a little longer.
Last to come out are potatoes and carrots. Tongs are a wonderful tool for removing the veggies as you go.
Place all the dressing ingredients in a glass jar, cap firmly and shake untill emulsified. Or place all the ingredients in a bowl and whisk until thick and creamy.