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Super Vegetable Salad

Prep time 20 mins
Cook time 25 mins
Yield Makes 4 servings
Feel free to vary the vegetables according to the season in this Super Vegetable Salad. Don’t like tofu? Just sub in the protein of your choice.

Ingredients

  • 3 cups cherry tomatoes
  • 3 large broccoli florets, cut up
  • 12 green beans, cut into 1-inch pieces
  • 2 carrots, cut diagonally into 1/2-inch pieces
  • 1 head lettuce (Paul likes romaine)
  • 3 scallions, finely chopped
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon maple syrup (optional)
  • 2/3 cup cornmeal
  • 1/4 cup chopped assorted fresh herbs
  • 9 ounces tofu, cut into 8 slices

Nutrition Information

  • calories 267
  • fat 14.1 g
  • satfat 1.9 g
  • monofat 8.3 g
  • polyfat 3.3 g
  • protein 11 g
  • carbohydrate 28 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 53 mg
  • calcium 181 mg

How to Make It

  1. Preheat oven to 400°. In small roasting pan, roast cherry tomatoes 10 minutes.

  2. In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).

  3. Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.

  4. In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and sauté until golden.

  5. Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.