Roasted Veggie & Miso-Honey Lemon Tofu Salad

Servings: 2
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

Roasted Vegetable Salad:

• 1 cup (soak overnight) green lentils

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1 cup carrots, sliced or diced

• 1 cup Brussels sprouts, halved

• ½ red onion, sliced

• ½ cup pomegranate seeds

• 1 tbsp Better than Bouillon

• 1 tbsp olive oil

• Salt & pepper to taste

Miso-Honey Lemon Tofu:

• 1 block firm tofu, pressed and cubed

• 1 tbsp white miso paste

• 1 tbsp honey

• 2 tbsp nutritional yeast

• 2 tbsp lemon juice

• 1 garlic clove, minced

• 1 tbsp soy sauce

• Olive oil for pan frying

Greek Yogurt Herby Dressing:

• ½ cup Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp chopped mint

• 1 tbsp chopped parsley

• 1 tbsp chopped chives

• 1 garlic clove, minced

• Salt & black pepper to taste

Instructions

1. Roast the Vegetables

Preheat your oven to 425 Fahrenheit (215°C).
Toss broccoli, bell pepper, carrots, Brussels sprouts, and red onion in olive oil, salt, and pepper.
Spread on a baking sheet and roast for 40 minutes, turning halfway, until golden and slightly crisp.

2. Crisp the Lentils

Drain the soaked lentils, toss them with a drizzle of olive oil and 1 tbsp Better than Bouillon, then roast for 30 minutes at the same temperature until crispy

3. Make the Miso-Honey Lemon Tofu

In a small bowl, whisk together miso paste, honey, lemon juice, 1 minced garlic clove, nutritional yeast, and soy sauce.
Heat a pan over medium heat with a bit of olive oil. Add tofu cubes and pan-fry until golden on all sides (about 10 minutes). If the tofu gets too dry, add a splash of water.
Take tofu off the stove, then pour in the miso-honey mixture and toss until tofu is coated and slightly caramelized.

4. Whisk the Herby Yogurt Dressing

In a bowl, mix Greek yogurt, lemon juice, olive oil, garlic, and chopped herbs.
Season with salt and pepper to taste. Adjust lemon juice to taste, I prefer mine super zesty. (Add a bit of honey to balance the sharpness of the lemon)

5. Assemble the Salad

In a large bowl or on a platter, layer:

• Roasted veggies

• Crispy lentils

• Miso-honey lemon tofu

• Sprinkle with pomegranate seeds

Drizzle generously with the Greek yogurt herby dressing just before serving.

Macros per serving:

Calories: 475 kcal
Carbs: 54 g
Fat: 17 g
Protein: 30 g