Prep Time
20 Mins
Cook Time
25 Mins
Yield
Makes 4 servings

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

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