Roasted Tofu, Gala Apples & Roasted Reds in Mustard-Agave Gravy

One batch of sauce serves double duty in this dinner by first marinating the tofu and potatoes then quickly turning into a rich, thick gravy to pour on top.

Roasted tofu, crisp gala apples, red potatoes, sweet caramelized onions and broccolini in a sweet and tangy mustard and agave gravy.

Tofu, Gala Apples and Roasted Reds in Agave Mustard Gravy
 2 cups vegetable broth
1/4 cup light agave
2 tbl dijon mustard
1 tbl lemon juice
1/2 tsp black pepper
1/2 tsp sea salt
1 lb extra firm tofu, drained and pressed for 30 minutes, cut into 9 squares
3 small red potatoes, each quartered
1 small sweet onion, large chunks
extra virgin olive oil
1 gala apple, cut into eighths
1 bunch broccolini, ends trimmed
2 tbl fresh chopped parsley
2 tbl earth balance vegan butter
3 tbl ap flour

Combine the broth, agave, mustard, lemon juice, pepper and salt in a large bowl. Add the tofu, potatoes and onion. Marinate for at least 1 hour up to 4.
Preheat the oven to 375. Drizzle the bottom of a large sheet pan with some olive oil. Lay the tofu, potatoes and onion in an even layer, reserving the marinade. Roast for 15 minutes.
Raise the heat to 425 and roast 15 minutes more, turning over the vegetables and tofu to evenly brown.
Add the apples and broccolini to the sheet pan and roast 15 minutes more until the potatoes are cooked through and the tofu has browned and crisped.
In a small pot, melt the butter. Add the flour and whisk into a smooth paste. Cook for two minutes. While whisking, stream in the marinade into a smooth sauce. Bring to a low simmer, whisking occasionally, until the gravy has thickened. Taste and season with salt and pepper.
Serve with roasted veggies and tofu.