Ingredients

• 30 ounce tofu semi firm, sprouted or Tempeh, Tofu, cubed 3/4 inch or Tempeh, diced 1/4 inch
• 4 cloves garlic, thin slices
• 2 teaspoon ginger grated
• 1 1/2 cup zucchini, fine julienne
• 1.5 cup carrots, fine julienne
• 1.5 cup fennel, julienne
• 3 tablespoon fresh oregano leaves
• 3 tablespoon olive oil or coconut oil, divided
• 5 tablespoon parsley, minced
• Optional
• 1/2 cup black olives, rinsed pitted and chopped
• 1/4 cup chives, finely minced
• 1 teaspoon chili flakes
• 2 teaspoon balsamic vinegar

Cooking Instructions

Preheat oven to 400˚ F.

Cut out 5-6 pieces of parchment paper into the shape of a large heart or rectangle of about 9x13.

Season the tofu or tempeh with salt and pepper about 2 min before using

In a large mixing bowl, place the rest of the ingredients, except for the parsley, with some olive oil, about 2 Tbsp. (zucchini, carrot, fennel, garlic, herbs, olives). Mix well.

Place a couple of tablespoons of vegetable medley onto one half of the parchment paper.

Add the tofu or tempeh on top of the veggies, season with salt and pepper, then add drizzle olive oil to coat the tofu or tempeh.

Fold over the paper and crimp the edges together tightly. Place on a sheet tray and bake in the oven for about 10-12 minutes (depending on the thickness of the vegetables and how crunchy you like them).

Open the packets carefully, garnish with parsley and serve. You can add a drop of balsamic vinegar before serving