A few weeks ago, I had a whole bunch of fresh produce to use up. Since throwing everything on a baking sheet and then into a bowl is a very Mandi thing to do, that is exactly what I did. Who would have thought that it would turn into one of my favorite dishes? I make this nutritionally-dense salad 5 times a week and that’s not an exaggeration!
This salad tastes great with tuna, salmon, or shredded chicken, too, if tofu is not your cup of tea. Same with the vegetables—if there is something you don’t like, swap it out or simply omit it. There’s so much room for customization!
What You’ll Need:
3 cups baby romain
5 oz extra firm tofu
20g brussel sprouts
25g frozen corn
5g (1 tbsp) fat-free balsamic vinaigrette
15g feta cheese
50g sweet potato
30g chopped onion
1 tbsp nutritional yeast
1 tsp granulated garlic (or garlic salt)
Salt to taste
0-calorie olive oil cooking spray
How to Prepare:
Preheat oven to 400 degrees fahrenheit.
Thinly slice tofu into strips and place onto paper towel to absorb some of its liquids. Let sit for 5 minutes.
Wash a sweet potato well and thinly slice. Place onto a baking sheet with aluminum foil lightly coated with cooking spray.
Chop up carrots and brussel sprouts. Place onto baking sheet along with the tofu.
Lightly drizzle all contents with olive oil (or spray with 0 calorie olive oil cooking spray).
Season with nutritional yeast, garlic, and salt. Bake for 15 minutes.
After 15 minutes, take the baking sheet out of the oven. Throw the chopped onion and frozen corn to the roasting veggies.
Bake for another 5 minutes.
In a large bowl, add romaine lettuce, feta cheese, and balsamic vinaigrette.
Throw the roasted vegetables mix and tofu into the bowl and ENJOY!
Total Time Required: 25-30 minutes
Number of Servings: 1
*Macronutrients and calories will differ slightly depending on brands of ingredients used.