Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette

Total Time
1hr
Prep 30 mins
Cook 30 mins

Mmmmmmmmm...just had this tonight and I STILL taste it! This is my new ABSOLUTE favorite salad of ALL time. Nothing beats roasted veggies, but it is TRULY the dressing that makes it! You might want to double it. I found myself dipping shrimp, potatoes, raw veggies (such as carrots) in it and even drizzled it on my corn on the cob! WARNING: The dressing has a real kick, so if you're not a spicy afficionado, cut back on the spices. Even my dad found this spicy, but I found it heavenly. I suggest using exotic greens or spinach (any dark, leafy green will do for elegance), but iceburg will do just fine (especially if you want to cut the spiciness.

Ingredients Nutrition

Directions

  1. Mix together first 4 ingredients and spread over mushrooms.
  2. Cover to marinate.
  3. Place in fridge if not using right away.
  4. (No required marination period) Cut the 1/2 onion into fourths.
  5. Cut the whole onion in half, then quarter.
  6. Slice peppers into large chunks.
  7. If grilling: String on skewers (if using wooden, be sure to wet to prevent fire) Place veggies and portabellas on readied grill or a preheated 450*F oven for about 20 minutes or until desired color and crispiness.
  8. Whiz together Vinaigrette ingredients in food precessor or blender until smooth.
  9. Place in fridge if not using right away, then whiz or stir again before serving.
  10. Arrange salad greens on plate.
  11. Place a portabella on top, then the unskewered veggies on top.
  12. Drizzle with dressing.
  13. Gorge.

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