Description
This make ahead-able vegan lunch salad is perfect for toting to work/school.
Ingredients
Scale
For the Sweet Potatoes + Tofu
- 2 small sweet potatoes (about 1 pound), cut into 1-inch cubes
- 3 tablespoons avocado oil
- 1/2 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- One 16-ounce block “super firm” tofu* (see note below)
For the Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons Dijon or brown mustard
- 2 tablespoons mayo (traditional or vegan)
- 1 1/2 tablespoons pure maple syrup or honey
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
The Remaining Ingredients
- One 5-ounce clamshell arugula
- One 10-ounce container cherry tomatoes
- About 1 cup drained jarred banana peppers
- 1/4 cup roasted sunflower seeds
Instructions
- Preheat the oven to 425ºF.
- Place the sweet potatoes on a small rimmed baking sheet. Drizzle with 1 1/2 tablespoons oil, and season with 1/4 teaspoon salt and pepper. Toss with your hands to coat and roast until they can be pierced easily with a fork, about 25 minutes, tossing once halfway through.
- Meanwhile, cook the tofu. (If using “extra firm” instead of “super firm”, see note below.) Cut the block into 8 slabs and season with the remaining 1/4 teaspoon salt and pepper.
- Heat the remaining 1 1/2 tablespoons oil in a 12-inch non-stick skillet over medium heat. Arrange the tofu in the skillet in a single layer. Fry until golden on the bottom, 6 to 8 minutes. Then flip and brown the other side. (Resist the urge to move/flip the tofu more than necessary). Then remove from the skillet and let cool.
- To make the dressing, combine all the dressing ingredients in a jar with a lid. Close tightly and shake to incorporate.
- To serve the salad, divide the arugula, tomatoes, banana peppers, sweet potatoes, tofu, and sunflower seeds among bowls/containers. Toss with dressing right before eating.
Notes
If using “extra firm” tofu instead of “super firm”, I recommend pressing it before cooking to remove excess moisture. Use a tofu press or: place the tofu on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate. Then undo the contraption and proceed with the recipe.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 595
- Sodium: 401 mg
- Fat: 40 g
- Carbohydrates: 41 g
- Fiber: 8.3 g
- Protein: 23 g
