Roasted Vegetable and Tofu Salad for Healthy Eating - The Whole30® Program

Ingredients

• 16 oz firm tofu, pressed and cubed
• 1 tbsp nutritional yeast
• 1/2 tsp dried herbs
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 1 zucchini (sliced into half-moons)
• 1 eggplant (cubed)
• 4 oz mushrooms (quartered)
• 1 potato or sweet potato (cubed)
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/4 tsp pepper
• 4 cups lettuce (chopped)
• 1 cucumber (sliced)
• 1 apple (sliced)
• 1/2 cup walnuts (chopped)
• 1/4 cup pumpkin seeds and/or hemp seeds
• 1/2 cup cilantro (chopped)
• 1 clove garlic (minced)
• 150 g silken firm tofu (drained)
• 1 tsp miso
• 1 lemon (juiced)