Tofu with Roasted Garden Vegetables and Cilantro Dressing
Bursting with Romanesco broccoli, carrots, spinach and radishes, this warm vegetarian salad truly celebrates the fall harvest. Cooking the radishes on a tray in the oven reveals a whole other side to this peppery bulb: less spicy, sweeter, but still with that satisfying crunch.
Ingredients
- 3/4 lb (340 g) small carrots
- 2 cups (190 g) Romanesco cut into small florets
- 8 radishes, halved
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) honey
- 2 tsp crushed coriander seeds
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) firm tofu, cut into 1/2-inch (1 cm) slices and patted dry
- 1 cup (35 g) cilantro (leaves and tender stems)
- 1 cup (25 g) baby spinach
- 1/4 cup (60 ml) vegetable oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) water
- 2 tsp (10 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1 cup (35 g) cilantro (leaves and tender stems)
- 1 cup (25 g) baby spinach
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) honey
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 15 minutes. Remove from the oven and stir. Add the Romanesco and radishes. Drizzle with the remaining oil (1 tbsp/15 ml). Season with salt and pepper. Bake for 15 minutes more or until the vegetables are al dente. Let cool. Transfer to a large bowl and set aside.
Bursting with Romanesco broccoli, carrots, spinach and radishes, this warm vegetarian salad truly celebrates the fall harvest. Cooking the radishes on a tray in the oven reveals a whole other side to this peppery bulb: less spicy, sweeter, but still with that satisfying crunch.