Ingredients
Roasted Veggies and Tofu
- 16 oz high-protein super-firm tofu
- 1 medium head cauliflower, cut into florets
- 1 medium head broccoli, cut into florets
- 1 medium red onion sliced lengthwise into 1-inch slices
- 5 carrots, peeled and cut into 1-inch segments
- 1 medium delicata squash, sliced lengthwise, seeds removed and cut into 1-inch slices
- 1 large golden beet, peeled and cut into 1-inch cubes
- ¼ cup avocado oil + 1 tablespoon, divided
Basil Tahini Dressing
- 2 teaspoons finely minced garlic (using microplane or press)
- 3 tablespoons freshly squeezed lemon juice (from 2 lemons)
- 1 teaspoon sea salt
- 1 tablespoon finely chopped fresno chili
- ½ cup tahini
- ½ cup ice water
- ¾ cup thinly sliced fresh basil leaves
Optional toppings
- ¼ cup chopped pistachios
- Basil leaves, torn
Method
Step 1
Preheat the oven to 425°F. Press the tofu to release water. You can do this using
paper towels or a kitchen towel with a pan on top. Prepare the vegetables: Line 2
baking sheets with parchment paper and place cauliflower, broccoli, and red
onion on one and the carrots, squash, and golden beets on the other.
Step 2
Drizzle ¼ cup oil evenly on top of both trays of vegetables, toss to coat, and transfer the
baking sheet with the carrots, squash, and beets into the oven. Bake for 25
minutes. (Do not start roasting the other pan of vegetables yet.)
Step 3
While the vegetables are roasting, make the tahini dressing by combining the garlic, lemon juice, salt, and chili in a medium mixing bowl to marinate for 5 minutes. After 5 minutes, add tahini paste and water, mix well. Once smooth, add in the basil and mix. You can place the dressing in the refrigerator until ready to serve.
Step 4
Cut the tofu into ½-inch cubes and toss with the remaining 1 tablespoon of avocado oil.
Step 5
After the vegetables have been roasting for 25 minutes, remove the baking sheet
from the oven and add the tofu to that pan. Now place the tofu and squash back
into the oven as well as the pan of cauliflower, broccoli, and red onion and roast
for 20 more minutes, or until all veggies are fork tender and golden. Remove
from the oven and let them cool for 5 minutes
Step 6
Transfer the vegetables and tofu to a large mixing bowl and toss with the dressing.
Step 7
Place salad onto a serving dish and top with optional toppings.
Nutritional analysis (per serving) : Calories: 424, Total Fat: 29g, Saturated Fat: 4g, Cholesterol: 0mg, Fiber: 7g, Protein: 20g, Carbohydrates: 26g, Sodium: 517mg, Sugars: 9g, Net Carbs: 19g
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