Cooked - Roasted Vegetable And Tofu Salad With Creamy Herb Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Vegetable And Tofu Salad With Creamy Herb Dressing

3.0

16 oz firm tofu, pressed and cubed

1 tbsp nutritional yeast

½ tsp dried herbs

¼ tsp salt

⅛ tsp pepper

¼ tsp garlic powder

1 tbsp olive oil

1 zucchini (sliced into half-moons)

1 eggplant (cubed)

4 oz mushrooms (quartered)

1 potato or sweet potato (cubed)

1 cup cherry tomatoes

2 tbsp olive oil

¼ tsp salt

¼ tsp pepper

4 cups lettuce (chopped)

1 cucumber (sliced)

1 apple (sliced)

½ cup walnuts (chopped)

¼ cup pumpkin seeds and/or hemp seeds

½ cup cilantro (chopped)

1 clove garlic (minced)

150 g silken firm tofu (drained)

1 tsp miso

1 lemon (juiced)

¼ tsp salt

⅛ tsp pepper

PREHEAT oven to 425°F.
PAT tofu dry with a towel.
TOSS tofu with nutritional yeast, herbs, salt, pepper, garlic powder, and olive oil.
SPREAD tofu out on a baking sheet and place in the oven.
BAKE veggies and tofu for 30 minutes, flipping tofu halfway through. Veggies should be tender and tofu should be crisp and browned - cook longer if needed.
COOL veggies and tofu for at least 10 minutes after baking.
ADD all dressing ingredients to a blender and blend until smooth. Store in the fridge until ready to use.
PLACE lettuce, cucumbers, apples, and walnuts in a large mixing bowl.
ADD roasted veggies and tofu.
DRIZZLE dressing on top and toss well to combine.
SERVE immediately.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 91 weeks ago

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