Roasted Vegetable Salad With Baked Tofu or Salmon

Contributed By: Terry Borden


Serves 4
2 red bell peppers, cut into 1/2-inch pieces
1 medium eggplant, cut into 1/2-inch pieces
1 large yellow squash, cut into 1/2-inch pieces
1 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
1 tsp olive oil
2 tbsp balsamic vinegar
3 cloves garlic, minced
1 tsp Bragg Liquid Aminos or low-sodium soy sauce
1/8 tsp black pepper
12 cups mixed greens
Baked Tofu Strips or Baked Salmon (see below)


Lightly coat a large baking pan using a paper towel moistened with olive oil. Place peppers, eggplant, and squash in pan.
In a small bowl, mix together olive oil, vinegar, garlic, aminos, and black pepper. Pour over vegetables and toss. Roast at 400˚F until tender (18-20 minutes), stirring once.
Arrange mixed greens on plates.
Remove roasted vegetables from oven and spoon over mixed greens.
Can be served as is or topped with Baked Tofu Strips or Baked Salmon:
Baked Tofu Strips
Cut 1 pound of extra-firm tofu into 1-inch strips. Place on a lightly oiled baking dish and sprinkle with 1 teaspoon each garlic powder
and onion powder. Bake at 350˚F, turning once, until yellow and firm on the outside and still tender inside (about 30 minutes).
Baked Salmon
Cut 12 ounces of salmon into 4 pieces. Season with garlic powder and black pepper, to taste.
Place salmon skin-side down on a nonstick baking sheet.
Bake at 450˚F until salmon is cooked through (about 12 minutes).

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