Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing
The warm and comforting flavors of roasted potatoes, crispy oven baked tofu, sweet roasted mini peppers combine with fresh and tender greens for the perfect transitional recipe. It highlights the best part of summer with the fresh greens you love in a salad, with the warmer, richer, cozier ingredients of fall. Warm salads are a vibe, and this is the perfect weeknight meal as we change seasons.
Servings 4 servings
Calories 396kcal
Equipment
- Oven
- Baking Sheet
Ingredients
- 12 oz baby yellow potatoes halved or quartered depending on size
- 16 oz extra firm tofu cubed
- 12 oz mini sweet peppers
- 1 tbsp olive oil optional
- 1 tsp salt and pepper
- 1 tbsp nutritional yeast
- ½ tsp paprika
- ½ tsp garlic powder
- 6-8 cups mixed baby greens
- ½ cup pitted greek olives halved
- 3 tbsp capers
- ¼ cup toasted pine nuts
- ½ cup fresh dill chopped
Tangy Tahini Dressing Ingredients
- ¼ cup roasted tahini
- 1 lemon juiced
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- ½ tsp dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 425. Line two metal baking sheets with parchment paper. Add the potatoes and tofu to a bowl and drizzle with half of the optional olive oil. Sprinkle with nutritional yeast, salt and pepper, garlic powder and paprika. Spread on one of the baking sheets and transfer to the oven. Set timer for 25 minutes.
- Add peppers to the bowl and drizzle with remaining optional oil and salt and pepper. Spread on the other baking sheet. Transfer to the oven and bake for 15-20 minutes.
- Meanwhile, add the ingredients for the dressing to a jar and whisk to combine. Season to taste. Remove the roasted veggies from the oven and let cool for 5 minutes or so. Pluck the stems off of the peppers and coarsely chop.
- Add the greens to a large bowl. Top with potatoes, tofu, peppers, and remaining ingredients. Drizzle with dressing and toss to combine.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 37g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Sodium: 1124mg | Potassium: 1086mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4016IU | Vitamin C: 160mg | Calcium: 119mg | Iron: 5mg
