Roasted Vegetables with Tofu and Seaweed Salad Recipe

40m total time

This dish features a medley of roasted vegetables that are crisp-tender with a savory tofu and seaweed salad on the side. It's packed with nutrients and flavors, perfect for a healthy and satisfying lunch.

Cost: $$
healthy
lunch
vegetarian
easy

Steps

Preheat the oven to 425°F (220°C).
Toss the brussel sprouts, zucchini, asparagus, and diced potato with 1 tablespoon of olive oil, salt, pepper, garlic powder, onion powder, and dried oregano.
Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
In a skillet, heat 1 tablespoon of olive oil over medium heat and add the cubed tofu, cooking until golden brown on all sides.
Combine the cooked tofu with the diced tomato and torn seaweed in a bowl.
Serve the roasted vegetables on a plate, topped with shredded cheese, alongside the tofu and seaweed salad.

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Roasted Vegetables with Tofu and Seaweed Salad Recipe

Ingredients

Seasoning

Steps

Get recipes made for you on the Simmer app.