Roasted Asparagus, Broccoli & Tofu Salad
This Roasted Asparagus, Broccoli & Tofu Salad is a delicious mix of hearty and fresh. Golden roasted potatoes and crispy tofu are paired with tender greens, peppery rocket, and a creamy lemon Dijon dressing for a flavour-packed, plant-based meal. Perfect for a quick dinner, meal prep, or a vibrant side, this easy vegan roasted vegetable salad is healthy, satisfying, and ready in under an hour.
What you need to make roasted asparagus, broccoli and tofu salad
- potatoes
- broccoli
- tofu
- asparagus
- garlic
- chilli flakes
- thyme
- olive oil
- balsamic glaze
- rocket
- spring onions
- parsley
- plant-based yoghurt
- lemon
- maple syrup
- dijon mustard
Substitution and Ingredient Notes
Tofu: I use extra firm tofu, but this can also be subbed for tempeh, or beans if that’s what you have! It’s lovely that this salad can be flexible!
Asparagus: If asparagus is out of season, you can use whatever veg you fancy instead to enjoy this salad throughout the year!
Plant-based yoghurt: I like the Alpro, and Coconut Collab yoghurts, and prefer an unsweetened version.
Maple syrup: You can sub this for some brown sugar or agave syrup.
How to make Roasted Asparagus, Broccoli and Tofu Salad
Preheat your oven to 220°C. Bring a large pot of salted water to the boil and add the potatoes. Simmer for 10 minutes until tender and drain.
Transfer the potatoes and tofu to a lined baking tray and toss with a good pinch of salt and pepper, pinch of chilli flakes, garlic cloves, and oil. Spread into a single layer.
Roast in the oven for 30-35 minutes, tossing halfway through, until crispy and golden.
Just before you turn the tofu and potato halfway through, place the broccoli and asparagus on a lined baking sheet. Sprinkle with the dried thyme, salt, and drizzle with a little olive oil and the balsamic glaze. Add to the oven to roast for 15 minutes, tossing halfway.
Once the broccoli, asparagus and garlic are cooked, prep your dressing. Squeeze the garlic out of it’s skin into a small bowl. Mash the garlic and then whisk in the lemon zest, juice, yoghurt, olive oil, maple syrup, mustard, and a pinch of salt until creamy.
Finally when the potatoes and tofu are ready, add the roasted broccoli, asparagus, rocket, spring onions and fresh herbs into a salad bowl. Toss with some of the dressing and serve topped with the roasted tofu and potatoes. Serve in individual bowls with extra dressing on top.
Roasted Potato, Tofu, Asparagus & Broccoli Salad
Ingredients
- 500 g potatoes (peeled and cubed (about 2 cm))
- 1 medium head of broccoli (cut into florets )
- 300 g tofu (pressed and cubed)
- 100 g asparagus (woody ends removed and quartered )
- 2 garlic cloves
- chilli flakes (pinch of (optional) )
- ½ tsp dried thyme or Italian herb seasoning
- 2 tsp olive oil
- balsamic glaze (a drizzle )
- sea salt & black pepper (to taste )
- 60 g rocket
- 2 spring onions (finely sliced)
- 2 tbsp fresh parsley (finely chopped)
For the Dressing
- 2 tbsp plant based yogurt (unsweetened )
- 2 tbsp extra virgin olive oil
- 1 lemon (zest of)
- 2 tap maple syrup
- 2 tsp Dijon mustard
- sea salt (to taste )
Instructions
- Preheat your oven to 220°C. Bring a large pot of salted water to the boil and add the potatoes. Simmer for 10 minutes until tender and drain.
- Transfer the potatoes and tofu to a lined baking tray and toss with a good pinch of salt and pepper, pinch of chilli flakes, garlic cloves, and oil. Spread into a single layer.
- Roast in the oven for 30-35 minutes, tossing halfway through, until crispy and golden.
- Just before you turn the tofu and potato halfway through, place the broccoli and asparagus on a lined baking sheet. Sprinkle with the dried thyme, salt, and drizzle with a little olive oil and the balsamic glaze. Add to the oven to roast for 15 minutes, tossing halfway.
- Once the broccoli, asparagus and garlic are cooked, prep your dressing. Squeeze the garlic out of its skin into a small bowl. Mash the garlic and then whisk in the lemon zest, juice, yoghurt, olive oil, maple syrup, mustard, and a pinch of salt until creamy.
- Finally when the potatoes and tofu are ready, add the roasted broccoli, asparagus, rocket, spring onions and fresh herbs into a salad bowl. Toss with some of the dressing and serve topped with the roasted tofu and potatoes. Serve in individual bowls with extra dressing on top.
Nutrition
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