Description
Vegan Italian Chef Salad is loaded with lemon herb roasted tofu, roasted red bell peppers, olives, marinated artichokes and an olive oil and lemon vinaigrette!
Ingredients
For the lemon herb tofu:
- 1 block extra firm tofu (sometimes called high protein tofu)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Zest from 1 lemon
For the vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- Salt and pepper to taste
The rest:
- 1 head romaine
- 12 oz jar roasted red peppers
- 12 oz jar grilled marinated artichokes
- 1/4 cup pitted kalamata olives
Instructions
Make the tofu: Preheat the oven to 425 degrees. Cut your tofu into squares and place them on a baking sheet. Drizzle on the oil and seasonings and toss. Line them up in an even layer and let them cook in the oven for 20 minutes. Turn on the broiler and broil for 1-2 minutes or until the tofu is golden brown.
Make the dressing: While the tofu is cooking, whisk together all the dressing ingredients. Set aside.
The rest: Chop your romaine into bite sized pieces, drain and slice the roasted red peppers, and halve the artichokes. Once the tofu is finished, let everyone assemble their salads. Enjoy!
Notes
- You can use regular tofu, just be sure to press it first to remove the excess moisture.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 343
- Sugar: 1g
- Sodium: 389mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
