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!
Less is more, they say, less is more. But when it comes to this Italian Chef Salad, I challenge that more is more:
Golden baked lemon-herb tofu, sweet roasted bell peppers, salty kalamata olives, meaty marinated artichokes, and crisp fresh romaine all wrapped up in a smooth-as-jazz vinaigrette for one flavor-packed 30 minute meal.
My love for chef salad runs deep. I have many sunny summer patio dinner memories piling layer and layer of toppings onto lettuce and taking it down one satisfying bite after another. Each bite a different flavor profile as I mixed my way through the salad. Chef salads were always filling and satisfying in a way that no regular salad could pull off.
Fast forward to my new plant-based lifestyle and this lightened up Vegan Italian Chef Salad is every bit as satisfying and hearty. The tofu is meaty and the toppings are diverse enough that each bite is a new flavor adventure. It is salty, sweet, and savory in the best way.
And it is a 30 minute meal requiring just one bowl and one sheet pan. Now we are talking!
How do You Make Italian Chef Salad?
First you want to tackle the easy lemon herb tofu. 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 until golden brown.
While the tofu is cooking, whisk together your dressing, chop your romaine, prep your toppings, drink a glass of wine.
Once all your components are ready to roll, start creating the chef salad of your dreams. I like to let everyone assemble their own salads. This way they can each assemble theirs to suit their taste.
Tips for making a 30 minute salad meal:
- If you are using a baked element like this lemon herb tofu, start it first.
- Skip pressing the tofu and use high-protein tofu (sometimes called extra firm) instead.
- Shortcut the recipe by reaching for high quality jarred vegetables. This salad uses kalamata olives, roasted red peppers, and grilled marinated artichokes right outta the can. Be warned - you can taste the quality, here, so opt for the best veggies your budget allows (I always hit Trader Joe's!)
- Toss everything together right before serving to keep the salad crisp and fresh!
30 Minute Vegan Italian Chef Salad
- Cook Time: 25
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Oven
- Cuisine: Italian
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
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Zest from 1 lemon
For the vinaigrette:
- ¼ 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
- ¼ 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: ¼ recipe
- Calories: 343
- Sugar: 1g
- Sodium: 389mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
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