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.
Preheat oven to 400°. In small roasting pan, roast cherry tomatoes 10 minutes.
In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).
Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.
In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and sauté until golden.
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.
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