How to Make Smoky Tofu & Roasted Vegetable Grain Salad
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Preheat oven to 400°F (200°C). Toss tofu with tamari, smoked paprika, and 1 tbsp olive oil; spread on half of a lined baking sheet.
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On the other half, toss zucchini, bell pepper, onion, and cherry tomatoes with remaining olive oil, salt, and pepper.
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Roast everything for 20 minutes, flipping tofu and veggies halfway.
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While roasting, whisk lemon juice, mustard, and parsley in a salad bowl.
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Add cooked barley, warm vegetables, and tofu; toss to coat and serve.
Pro Tips for Perfect Smoky Tofu & Roasted Vegetable Grain Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of extra-firm tofu, pressed and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Smoky Tofu & Roasted Vegetable Grain Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Smoky Tofu & Roasted Vegetable Grain Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for extra-firm tofu, pressed and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.