Looking for a nutritious, satisfying meal that’s both colorful and packed with flavor? This Roasted Tofu and Cauliflower Salad is exactly what you need. I’ve perfected this recipe to bring you a delightful combination of crispy tofu, caramelized cauliflower, and fresh vegetables, all tossed in a zesty homemade dressing.
Ingredients
For the Roasted Components:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 medium cauliflower head, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Salad Base:
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup pumpkin seeds
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Press your tofu for 15-20 minutes to remove excess moisture. While waiting, cut your cauliflower into bite-sized florets.
- In a bowl, toss cauliflower with 1 tablespoon olive oil, half the garlic powder, and half the smoked paprika. Spread on one baking sheet.
- Cut tofu into 1-inch cubes and toss with remaining olive oil, soy sauce, and spices. Arrange on the second baking sheet.
- Roast both for 25-30 minutes, flipping halfway through. The cauliflower should be golden brown and the tofu crispy.
- While everything roasts, whisk together all dressing ingredients in a small bowl.
- Assemble your salad by combining the greens, tomatoes, cucumber, and red onion in a large bowl.
- Add the roasted tofu and cauliflower while still warm, drizzle with dressing, and top with pumpkin seeds.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 main-course portions
Recipe Notes
- For extra-crispy tofu, freeze and thaw it before pressing. This creates a more meat-like texture.
- Don’t overcrowd your baking sheets – give the ingredients space to roast properly.
- Make ahead tip: Roast the tofu and cauliflower up to 2 days in advance. Reheat slightly before adding to the salad.
- Store any leftover dressing in an airtight container for up to a week.
- For a gluten-free version, substitute tamari for soy sauce.
- Feel free to add other roasted vegetables like carrots or Brussels sprouts for variety.
Roasted Tofu and Cauliflower Salad
A nutritious, satisfying meal that's both colorful and packed with flavor. This recipe features crispy tofu, caramelized cauliflower, and fresh vegetables, all tossed in a zesty homemade dressing.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 medium cauliflower head cut into florets
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/4 cup pumpkin seeds
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Press your tofu for 15-20 minutes to remove excess moisture. While waiting, cut your cauliflower into bite-sized florets.
- In a bowl, toss cauliflower with 1 tablespoon olive oil, half the garlic powder, and half the smoked paprika. Spread on one baking sheet.
- Cut tofu into 1-inch cubes and toss with remaining olive oil, soy sauce, and spices. Arrange on the second baking sheet.
- Roast both for 25-30 minutes, flipping halfway through. The cauliflower should be golden brown and the tofu crispy.
- While everything roasts, whisk together all dressing ingredients in a small bowl.
- Assemble your salad by combining the greens, tomatoes, cucumber, and red onion in a large bowl.
- Add the roasted tofu and cauliflower while still warm, drizzle with dressing, and top with pumpkin seeds.
