2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon garlic powder
1 cup mushrooms, sliced
1 medium zucchini, cubed 1"
1 medium yellow squash, cubed 1"
1 red bell pepper, cubed 1"
3-4 carrots, cubed 1"
1 onion, cubed 1"
1/2 pound tofu, cubed 1"
cooked rice or noodles, to serve
1. Preheat oven to 425 degrees F. Combine soy sauce, oil, rice vinegar, vegan sugar, and garlic powder in small bowl; mix well.
2. Combine vegetables and tofu in shallow roasting pan. Toss with soy sauce mixture to coat well.
3. Roast vegetables 30 minutes or until browned and tender; stir while cooking. Serve over hot rice or noodles.