Roasted Beet, Eggplant & Tofu Salad
Meatless doesn't mean that your meal won't be satisfying. This one-pan Roasted Beet, Eggplant & Tofu Salad is one soul-satisfying vegan side dish. Both hearty and comforting, this recipe is perfect for when the weather just starts to turn chilly. Simply add loads of veggies, like mellow golden beets, eggplant, green beans, red onion and baby kale, in a Dijon-white wine vinaigrette. And crispy tofu adds some heft and protein.
FOR THE SALAd, TOSS:
FOR THE DRESSING, WHISK:
Preheat oven to 450° with a baking sheet inside.
For the salad, toss golden beets, eggplant, green beans, red onion, and tofu with oil. Arrange on preheated baking sheet in a single layer, then season with salt and black pepper.
Roast tofu and vegetables until beets are fork-tender and tofu begins to brown, 20 minutes.
For the dressing, whisk together oil, vinegar, garlic, and Dijon; season with salt and pepper.
Toss vegetables, tofu, and baby kale with dressing. Serve salad warm.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 107mg 4%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.