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Dinner recipe · from the recipe book

Roasted Tofu, Zucchini and Tomato Spinach Salad

Golden oregano-roasted tofu cubes, jammy blistered cherry tomatoes and tender zucchini tumble warm over baby spinach with Parmesan, toasted pine-free basil crumbs and a bright lemon olive oil dressing.

Roasted Tofu, Zucchini and Tomato Spinach Salad

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 2 medium400 gZucchinicut into half-moons
  • 2 cups300 gCherry tomatoes
  • 1 medium110 gRed onioncut into thin wedges
  • 1 cup179 gWhite beans, canned, drained and rinsedpatted dry
  • ¼ cup54 gOlive oildivided
  • 1 tbsp3 gDried oregano
  • 1 tsp3 gGarlic powder
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 6 cups loosely packed180 gBaby spinach
  • ⅔ cup leaves15 gFresh basiltorn
  • ⅓ cup grated40 gGrated Parmesan
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 clove3 gGarlicfinely grated
  • 1 tsp7 gHoney

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Press the tofu for 10 minutes, then cut it into cubes.
  3. In a large bowl, toss the tofu with half of the olive oil, the cornstarch, the oregano, the garlic powder, the red pepper flakes, half of the salt and half of the black pepper until evenly coated. Spread the tofu on the first sheet pan.
  4. In the same bowl, toss the zucchini, cherry tomatoes, red onion and white beans with one third of the remaining olive oil and the rest of the black pepper. Spread them on the second sheet pan.
  5. Roast both pans for 25 to 30 minutes, flipping the tofu and stirring the vegetables halfway, until the tofu is golden and crisp and the tomatoes blister.
  6. While the pans roast, make the dressing: whisk the lemon juice, lemon zest, grated garlic, honey, the remaining salt and the remaining olive oil in a small bowl.
  7. Put the spinach in a large serving bowl, add the hot vegetables and beans, and toss with half of the dressing so the spinach wilts slightly.
  8. Top with the roasted tofu, the basil and the Parmesan, drizzle with the remaining half of the dressing and serve warm.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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