Happy Monday and welcome to November, one of my favorite months of the year!

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

We are enjoying some beautiful sun up here in British Columbia, and I couldn’t be more grateful for this added light and vitamin D. I am well aware of what winters look like up here and must admit I am bracing myself a bit for the darkness! In the meantime though, I am out reveling in the changing leaves and gorgeous fall colors and smells. Our apartment has the most glorious view of the sunrise and I am soaking each one up until the rainy season comes.

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

Also, cooking!!!! Fall ingredients are probably my favorites and I am loving getting to cook with all of these beautiful squashes. Here is a salad that I made a few weeks ago and everyone really loved. My laptop had to be rebuilt after the “water incident” so I was without for 10 days and can now finally share it with you!

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

I love the contrast of hot and cold and the vibrant flavors. Something you could do is roast the veggies a little earlier in the day and then just bake the tofu right before serving so that it is hot and crispy. Then you can prep everything early and just have a few things to do at dinner hour. Thats what I did since I have to take off for 2 hours to do the fencing circuit for Pia, and we don’t get back until 6 pm and then everyone is starving. Anything for a shortcut!

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

Hope you like this for an easy meatless weeknight dinner, and if you have vegetarians or vegans coming for Thanksgiving, this is a lovely salad to add to the mix!

Arugula and Roasted Autumn Vegetable Salad with Crispy Baked Tofu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Roasted Vegetables:
  • 1 large Delicata squash, thinly sliced
  • 1 pound Brussels sprouts, halved
  • 1 large Red onion, thinly sliced
  • 1 pound peeled and cubed butternut squash
  • ¼ cup olive oil
  • Kosher salt
  • Crispy Baked Tofu:
  • 1 pound firm tofu
  • 2 tablespoons olive oil
  • ½ cup Potato starch
  • 1 teaspoon Kosher salt
  • 1 teaspoon Onion powder
  • ½ teaspoon cayenne powder
  • Maple Mustard Vinaigrette:
  • 1 clove garlic, minced
  • 3 tablespoons whole grain mustard
  • 2 tablespoons maple syrup
  • 3 tablespoons balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • Salad:
  • 6 cups baby Arugula
  • ¼ cup pomegranate seeds
Instructions
  1. Preheat the oven to 400 degrees. Prepare two sheet pans with parchment paper or silpats. On one sheet pan, lay out the cubed butternut squash and brussels sprouts. On the other, add the red onion rounds and delicata squash. Evenly drizzle the ¼ cup of olive oil over all of the vegetables and toss or rub the olive oil around to evenly coat the veggies. Sprinkle them all with kosher salt and place them in the oven to roast for 20 minutes, until tender and golden.
  2. Drain the tofu, cut into cubes and pat dry. Mix the dry ingredients in a small bowl and then roll each cube of tofu in the dry ingredients and place on a sheet pan. Drizzle the tofu with olive oil and then roast (you can wait until the vegetables come out) and roast for 20 minutes. If you have three racks in your oven, you can do this all at once.
  3. For the vinaigrette, whisk the ingredients together and then salt to taste.
  4. On a platter, spread out all of the baby arugula and top the arugula with the roasted vegetables and then drizzle generously with the vinaigrette. Add the crispy baked tofu and sprinkle the salad with pomegranate seeds. Serve immediately.

Print Recipe  
Categorized: Salad, Vegan, Vegetarian
Tagged: , , , , , , , , ,

Happy Monday and welcome to November, one of my favorite months of the year!

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

We are enjoying some beautiful sun up here in British Columbia, and I couldn’t be more grateful for this added light and vitamin D. I am well aware of what winters look like up here and must admit I am bracing myself a bit for the darkness! In the meantime though, I am out reveling in the changing leaves and gorgeous fall colors and smells. Our apartment has the most glorious view of the sunrise and I am soaking each one up until the rainy season comes.

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

Also, cooking!!!! Fall ingredients are probably my favorites and I am loving getting to cook with all of these beautiful squashes. Here is a salad that I made a few weeks ago and everyone really loved. My laptop had to be rebuilt after the “water incident” so I was without for 10 days and can now finally share it with you!

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

I love the contrast of hot and cold and the vibrant flavors. Something you could do is roast the veggies a little earlier in the day and then just bake the tofu right before serving so that it is hot and crispy. Then you can prep everything early and just have a few things to do at dinner hour. Thats what I did since I have to take off for 2 hours to do the fencing circuit for Pia, and we don’t get back until 6 pm and then everyone is starving. Anything for a shortcut!

Arugula and Roasted Autumn Vegetable Salad with Crispy Tofu (Vegan and Gluten-free) from HeatherChristo.com

Hope you like this for an easy meatless weeknight dinner, and if you have vegetarians or vegans coming for Thanksgiving, this is a lovely salad to add to the mix!

Arugula and Roasted Autumn Vegetable Salad with Crispy Baked Tofu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Roasted Vegetables:
  • 1 large Delicata squash, thinly sliced
  • 1 pound Brussels sprouts, halved
  • 1 large Red onion, thinly sliced
  • 1 pound peeled and cubed butternut squash
  • ¼ cup olive oil
  • Kosher salt
  • Crispy Baked Tofu:
  • 1 pound firm tofu
  • 2 tablespoons olive oil
  • ½ cup Potato starch
  • 1 teaspoon Kosher salt
  • 1 teaspoon Onion powder
  • ½ teaspoon cayenne powder
  • Maple Mustard Vinaigrette:
  • 1 clove garlic, minced
  • 3 tablespoons whole grain mustard
  • 2 tablespoons maple syrup
  • 3 tablespoons balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • Salad:
  • 6 cups baby Arugula
  • ¼ cup pomegranate seeds
Instructions
  1. Preheat the oven to 400 degrees. Prepare two sheet pans with parchment paper or silpats. On one sheet pan, lay out the cubed butternut squash and brussels sprouts. On the other, add the red onion rounds and delicata squash. Evenly drizzle the ¼ cup of olive oil over all of the vegetables and toss or rub the olive oil around to evenly coat the veggies. Sprinkle them all with kosher salt and place them in the oven to roast for 20 minutes, until tender and golden.
  2. Drain the tofu, cut into cubes and pat dry. Mix the dry ingredients in a small bowl and then roll each cube of tofu in the dry ingredients and place on a sheet pan. Drizzle the tofu with olive oil and then roast (you can wait until the vegetables come out) and roast for 20 minutes. If you have three racks in your oven, you can do this all at once.
  3. For the vinaigrette, whisk the ingredients together and then salt to taste.
  4. On a platter, spread out all of the baby arugula and top the arugula with the roasted vegetables and then drizzle generously with the vinaigrette. Add the crispy baked tofu and sprinkle the salad with pomegranate seeds. Serve immediately.

Recipe by Heather Christo (http://heatherchristo.com)