This roasted vegetable and tofu salad recipe is the perfect dish for anyone looking for a healthy, satisfying meal that is packed with flavour. The salad is made with a variety of root vegetables, such as carrots, potatoes, and onions that are roasted to perfection, along with tofu that is marinated in a delicious mixture of herbs and spices.
Once the vegetables and tofu are roasted, they are combined with a bed of fresh greens, such as lettuce and rocket, and tossed with a homemade vinaigrette dressing that adds a tangy and savoury flavour to the dish.
Not only is this salad delicious, but it is also a great source of protein and other essential nutrients, making it a healthy and balanced meal option. Plus, it is versatile and can be customised to include your favourite vegetables or other toppings, such as avocado or nuts.
Overall, this roasted vegetable and tofu salad recipe is a must-try for anyone looking for a healthy and flavourful meal option that is both satisfying and delicious. It is perfect for a quick and easy lunch or dinner and is sure to become a new favourite in your recipe collection.
Serves 2
Ingredients
Roasted Vegetables
- 2 carrots
- 1 large potato
- 1 large onion
- Fresh thyme
- Fresh rosemary
- 4 garlic cloves
Tofu
- 225g (1 block) Firm Smoked Tofu (optional) you can use plain too
- 1/2 cup cornflour
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp chilli flakes
- 2 tbsp panko breadcrumbs
- 2 tbsp garlic granules
- 1 tsp black pepper
- 1/2 tsp sea salt
- Rapeseed oil
Salad
- 1/4 iceberg lettuce
- Handful rocket
- Pumpkin seeds
- Flaked almonds
- Hempseeds
Dressing (this will last a few salads)
- 6 tbsp rapeseed oil
- 2 tbsp flaxseed oil
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 crushed smoked garlic clove
- 1/4 tsp black pepper
- 1/2 tsp cumin
Method
- Preheat the oven to 180
- Wash and chop the vegetables and garlic - leave the garlic cloves whole, peeled and slightly crushed to release the sulfur to make the garlic flavour stronger
- Add to a baking tray with the fresh herbs, salt and pepper
- Roasted for approx 25 minutes
- Cut the Tofu into small cubes
- Put the cornflour into a bowl and rub the tofu in the cornflour until all sides are covered
- Mix all of the spices and breadcrumbs into a deep bowl
- Shallow fry the tofu in a frying pan with rapeseed oil until golden brown and crispy
- Remove the tofu from the pan a few at a time - do not let the oil dry as this will help the spices and breadcrumbs to stick to the crispy tofu. As soon as you have removed some from the pan, add it to the bowl and shake in the spices until all tofu cubes are covered.
- These can be left to cool while you prepare the rest of the salad (if you want to keep them hot with the salad, put them in the oven with the vegetables and turn the oven down)
- Shred the lettuce and wash with the rocket, portion onto two plates
- Add the roasted veggies, tofu and top with the seeds
- Drizzle the dressing onto and enjoy!!