Roasted Tofu and Okra

I came across these on the KERF blog.  Two different food items, but I thought I'd put them in the same entry since the method is exactly the same, and I served them both together today.  They came out DELISH!

I never would have thought to roast tofu or okra.  I usually just use tofu in soups or stir-frys.  It really is very good roasted.  I kept it in a little too long, next time I'll reduce the baking time to 25 mins as opposed to 30 mins, which I reflected in the directions below.

In the past, I've only ever had boiled okra (per my mom), fried okra (I grew up in TN and AL), and the occasional okra in gumbo.  I'm a fan of okra in general, but when you roast it in the oven, the flavors are concentrated and are so delicious.  The seasoning keeps the outside nice and savory, while the yummy slimy insides and seeds are sweet.  MMMMM!

Roasted Tofu and Okra
Tofu recipe from here and okra recipe from here.

Ingredients:

• 1 package (12 oz.) extra firm organic tofu, drained
• 1 lb. fresh whole okra (even better if it's from the Farmers Market!), washed and drained
• extra virgin olive oil
• Tastefully Simple Seasoned Salt

Directions:

• Preheat oven to 400 degrees F.
• Cut the block of tofu into bite-size pieces.  (I did approx 1" x 1" x 1/2").  Put tofu in a bowl, drizzle on some olive oil and sprinkle with TSSS.  Toss to coat.  Place i n a single-layer onto a baking sheet.
• Put the okra in a separate bowl, drizzle on some olive oil and sprinkle with TSSS.  Toss to coat.  Place in a single-layer onto a baking sheet.
• Bake tofu for 25 minutes and okra for 20 minutes.
• Serve immediately.