Roasted vegetable salad is one of my favorite meals to make in the fall and winter months. It’s hearty and comforting but not too heavy, so perfect when you’re craving a lighter meal that will still leave you satisfied. I love using a mix of roasted and fresh vegetables for a variety of soft and crisp textures. Fresh or dried fruit adds a nice sweet element, while the creamy herb dressing ties it all together.
I like to serve this tofu salad cold, so I prepare the roasted vegetables in advance so they have time to cool. Toss everything together just before serving, since the lettuce and nuts will soften the longer they sit in the salad. That being said, the leftovers are still tasty, even if they lose some of their crispness.
Ingredient Substitutions:
Feel free to mix and match your favorite vegetables. Bell peppers, carrots, red onions, Brussels sprouts, asparagus, broccoli, and cauliflower are all good options. Swap the lettuce for spinach or kale – massage the kale with some of the dressing first to make the leaves more tender.
You can also swap the tofu for chickpeas or lentils – toss them in the same seasoning as the tofu and roast to make them a little crispy, or just add them plain if you’re feeling lazy. Either way, it will be delicious!
Other nuts and seeds can also be used instead of walnuts. Try pecans, almonds, cashews, pistachios, hemp seeds, sunflower seeds, pumpkin seeds, or a combination of a few for extra textural and nutrient variety.
For the fruit, apples add a nice crunch and sweetness, but you can also use pears, peaches, oranges, or a dried fruit like raisins or dried cranberries.
Tip: Toss apple or pear slices in a little bit of lemon juice to prevent browning.
For the dressing, you can also try other herbs like parsley, mint, basil, or dill.
Serve this salad at your holiday gatherings or prep it for the week ahead – it’s perfect for any occasion! Dressing will last about four days in the fridge.
Ingredients
Tofu
- 16 oz firm tofu, pressed and cubed
- 1 tbsp nutritional yeast
- 1/2 tsp dried herbs
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil
Roasted Veggies (about 8 cups, raw)
- 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
- 1/4 tsp salt
- 1/4 tsp pepper
Salad
- 4 cups lettuce chopped
- 1 cucumber sliced
- 1 apple sliced
- 1/2 cup walnuts chopped
Dressing
- 1/4 cup pumpkin seeds and/or hemp seeds
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- 150 g silken firm tofu drained
- 1 tsp miso
- 1 lemon juiced
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- 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.
