Wow, can you believe that we've officially started the spring season? Although spring is here, the weather is not warm enough in some areas to fully enjoy some breezy spring weather. This healthy vegan salad will brighten up these chilly spring days. The crunchiness of the tofu with soft baked cauliflower will be a delightful treat for both your taste buds and tummy! This recipe will have your whole body feeling like the perfect spring day!
Prep Time: 30 minutes
Cooking Time: 20 minutes
1 block of firm tofu
1/2 cauliflower, trimmed and cut through the core into 1-inch planks
3/4 cup cherry tomatoes
2 cups salad(arugula & baby spinach)
1/2 bell pepper
4 cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
1 tbsp balsamic vinegar
salt & pepper to taste
1 tbsp pecan for serving
Press the tofu with TOFUDEE Tofu Press for 20 minutes. The more you press the tofu, the crunchier the outside will become when roasting it.
Prepare all the vegetables while waiting for the tofu.
Preheat oven to 475℉.
Cut the pressed tofu into cubes.
Toss together the tomatoes, garlic, cauliflower, tofu, and bell peppers evenly with olive oil (reserve 1 tbsp of oil for serving). Season with salt & pepper. then arrange on a sheet pan. Place the sheet on the top rack and roast until undersides are golden (about 15 minutes). Flip and remove the garlic to prevent it from burning. Roast for another 10 minutes.
Toss all of the roasted vegetables onto a plate, add your green salad, and drizzle balsamic vinegar with olive oil. Top it off with some pecans.