Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigret

Name: Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light soy sauce; 2 ½ tablespoons spicy brown mustard; black pepper; ½ teaspoon dried thyme (scant) (optional); 3 dashes dried oregano (optional); 3 portabella mushrooms, washed,peeled; 1 12 vidalia onions; 9 grape tomatoes (or 2 whole); 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; ¼ cup balsamic vinegar; ½ teaspoon sugar (or equivalent); ½ teaspoon curry powder; ½ teaspoon cayenne powder; 1 12-2 ounces firm tofu (depending on desired creaminess); 1 tablespoon water; 2 cloves garlic; salad greens

Servings: persons

3 tablespoons light soy sauce
2 ½ tablespoons spicy brown mustard
black pepper
½ teaspoon dried thyme (scant) (optional)
3 dashes dried oregano (optional)
3 portabella mushrooms, washed,peeled
1 12 vidalia onions
9 grape tomatoes (or 2 whole)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
¼ cup balsamic vinegar
½ teaspoon sugar (or equivalent)
½ teaspoon curry powder
½ teaspoon cayenne powder
1 12-2 ounces firm tofu (depending on desired creaminess)
1 tablespoon water
2 cloves garlic
salad greens

1
Mix together first 4 ingredients and spread over mushrooms.
2
Cover to marinate.
3
Place in fridge if not using right away.
4
(No required marination period) Cut the 1/2 onion into fourths.
5
Cut the whole onion in half, then quarter.
6
Slice peppers into large chunks.
7
If grilling: String on skewers (if using wooden, be sure to wet to prevent fire) Place veggies and portabellas on readied grill or a preheated 450*F oven for about 20 minutes or until desired color and crispiness.
8
Whiz together Vinaigrette ingredients in food precessor or blender until smooth.
9
Place in fridge if not using right away, then whiz or stir again before serving.
10
Arrange salad greens on plate.
11
Place a portabella on top, then the unskewered veggies on top.
12
Drizzle with dressing.
13
Gorge.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons light soy sauce, 2 ½ tablespoons spicy brown mustard, black pepper, ½ teaspoon dried thyme (scant) (optional), and more.

Yes, Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions