Roasted Eggplant and Tofu Salad with Tahini Dressing
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Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a large bowl, toss the cubed eggplant and tofu with olive oil, salt, and pepper until well coated.
- 3
Spread the eggplant and tofu evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and both are slightly golden, flipping halfway through.
- 4
While the eggplant and tofu are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water. Adjust the water until you reach your desired consistency. Season with salt to taste.
- 5
Once the eggplant and tofu are done, allow them to cool slightly.
- 6
In a large serving bowl, combine the mixed greens and top with the roasted eggplant and tofu.
- 7
Drizzle the tahini dressing over the salad and toss gently to combine.
- 8
Garnish with fresh herbs before serving.
This dish combines roasted eggplant and tofu over a bed of fresh greens, all drizzled with a creamy tahini dressing. It's a healthy and satisfying meal perfect for any time of the year!
