Cooked - Lemon Pepper And Quick Tofu "feta" Salad With Roasted Onion Garlic Vinaigrette

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Lemon Pepper And Quick Tofu "feta" Salad With Roasted Onion Garlic Vinaigrette

1.0

2-3 cups broccoli florets

1 tsp lemon pepper seasoning

½ tsp sea salt

1 tbsp avocado oil

1 large red onion, roughly chopped

7-8 garlic cloves, peeled

1 serrano pepper, halved (optional)

Pinch of sea salt

½ tbsp avocado oil

¼ cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp Italian herbs

1 tsp sea salt

⅓ cup water

1 block extra firm tofu, pressed for 30 mins then chopped into cubes

1 tbsp extra virgin olive oil

1½ tbsp apple cider vinegar

1½ tbsp lemon juice

2 tbsp nutritional yeast

1 tsp za'atar seasoning

1 tsp garlic powder

1 tsp sea salt

1½ cups red cabbage, chopped

1-1½ cups tomatoes, chopped

Combine all ingredients for the broccoli together and mix well. Transfer broccoli to a sheet pan and roast at 420°F until tender and crispy, ~25 mins.
Place all the roasting ingredients for the vinaigrette in a bowl and mix well. Transfer to a sheet pan lined with parchment paper and roast at 420°F until golden and charred, ~30 mins. Let cool to room temp then combine with the blending ingredients and pulse till smooth and creamy.
Mix everything together until all the tofu cubes are well coated. Let marinate at least 15 mins.
Combine the red cabbage and tomatoes with the lemon pepper broccoli, roasted onion garlic vinaigrette and marinated tofu. Mix well.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 10 weeks ago

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