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3.87 from 23 votes

Roasted Vegetable and Tofu Salad with Creamy Herb Dressing

Course dinner, lunch, Salad
Keyword Plant-based
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 3 people

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.