Roasted Eggplant and Tofu Salad with Tahini Dressing
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!
Ingredients
- 1 medium eggplant, cut into cubes
- 1 block (14 oz) firm tofu, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens (spinach, arugula, or your choice)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (adjust for desired consistency)
- Fresh herbs (parsley or cilantro) for garnish
Cooking Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed eggplant and tofu with olive oil, salt, and pepper until well coated.
- 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.
- 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.
- Once the eggplant and tofu are done, allow them to cool slightly.
- In a large serving bowl, combine the mixed greens and top with the roasted eggplant and tofu.
- Drizzle the tahini dressing over the salad and toss gently to combine.
- Garnish with fresh herbs before serving.
Flavor Profile
This salad offers a delightful combination of the creamy, nutty flavors from tahini, the earthy taste of roasted eggplant, and the protein-packed tofu. The lemon juice adds brightness, while the garlic lends a nice depth of flavor—all without any spice!
Enjoy your culinary creation! If you have any alterations or questions, feel free to ask!
Created and Last Updated: April 6, 2025
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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