Tofu Bowl with Honeyed Vinaigrette
A sweet and savory Peruvian-inspired dish featuring marinated tofu atop a bed of mixed greens with a drizzle of honeyed vinaigrette.
Ingredients
- ●1 block (14 oz) tofu
- ● honeyed vinaigrettestore-bought or homemade (see ingredients below)
- ●4 cups mixed greens
- ●1 medium red onion
- ●1 medium red bell pepper
- ●1 pint cherry tomatoes
- ●1 tsp cumin
- ●1 tsp coriander
- ●2 tbsp olive oil
- ●2 tbsp lime juice
- ●2 tbsp honey
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Cut the tofu into 1-inch cubes and place on a baking sheet lined with parchment paper.
- 3
3. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin and coriander. Toss to coat.
- 4
4. Roast in the oven for 20-25 minutes, or until golden brown.
- 5
5. In a small bowl, whisk together the lime juice and honey until well combined.
- 6
6. In a large bowl, combine the mixed greens, red onion, red bell pepper, and cherry tomatoes.
- 7
7. Top the salad with the roasted tofu.
- 8
8. Drizzle the honeyed vinaigrette over the salad and toss to coat.
- 9
9. Serve immediately and enjoy!
- 10
10. Store leftover salad in an airtight container in the refrigerator for up to 24 hours.