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Recipe by Steph Grasso - Roasted Veggie Winter Salad with Tofu

Recipe by Steph Grasso - Roasted Veggie Winter Salad with Tofu

Warm, caramelized winter vegetables and crispy tofu served over crisp Fresh Express® Romaine and finished with a maple-lemon vinaigrette for a cozy yet fresh seasonal salad.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2

Ingredients
  

  • 1 bag (9-ounce) Fresh Express ®Leafy Green Romaine Blend
  • 1 (14-ounce) block extra-firm tofu, pressed and cut into ¾-inch cubes
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • ½ teaspoon garlic powder, divided
  • ¼ teaspoon smoked paprika 
  • 1 teaspoon cornstarch 
  • 1 small sweet potato, peeled and diced into ½-inch cubes
  • 1½ cups cauliflower florets
  • 1½ cups sliced mushrooms
  • 4–5 cups Fresh Express Romaine Lettuce
  • ¼ cup pumpkin seeds 

Maple-Lemon Vinaigrette


  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons maple syrup
  • ½ teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions
 

  • Press the tofu for 15–20 minutes, then cut into ¾-inch cubes. Toss with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, ¼ teaspoon of the black pepper, ¼ teaspoon of the garlic powder, smoked paprika, and cornstarch 
  • If using an air fryer, air fry the tofu at 375°F for 14–18 minutes, shaking halfway through, until golden and crisp. If you don’t have an air fryer, spread the tofu on a parchment-lined baking sheet, leaving space between pieces, and roast at 425°F for 30–35 minutes, flipping halfway, until deeply golden and crisp around the edges. Broil for 2–3 minutes at the end if desired for extra browning.
  • In a separate bowl, toss the sweet potato, cauliflower, and mushrooms with the remaining 2 tablespoons olive oil, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and remaining ¼ teaspoon garlic powder. Spread the vegetables on a baking sheet in an even layer and roast at 425°F for 25–30 minutes, stirring halfway through, until tender and caramelized.
  • While the tofu and vegetables cook, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, and a pinch of salt and pepper in a small bowl until emulsified.
  • Add the Fresh Express® Romaine to a large serving bowl. Spoon the warm roasted vegetables and tofu over the romaine, sprinkle with pumpkin seeds, drizzle with the maple-lemon vinaigrette, and gently toss before serving.