Roasted Beet, Tofu, Eggplant Salad

Meatless doesn’t mean that your meal will be boring and not satisfying. This sheet pan roasted beet, eggplant, and tofu salad is a delicious, full of hearty and comforting flavors. Simply add loads of veggies, like beets, eggplant, asparagus, tomatoes, carrots, and romaine lettuce; drizzled with a Dijon-white wine vinaigrette dressing makes for a completely satisfying meal.


  • 4 beets, peeled and cut into cubes
  • Small eggplant, cut into cubes
  • Bundle of asparagus, trimmed
  • Handful of cherry tomatoes, halved
  • Handful of shredded carrots
  • 1 lb extra firm tofu, pressed and cut into cubes
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 1 pkg. romaine lettuce

For the dressing:


  • 3 Tbsp. each olive oil and white wine vinegar 
  • 1 Tbsp. minced fresh garlic 
  • 2 tsp. Dijon mustard 
  • Salt and black pepper to taste


Preheat oven to 450° with a baking sheet inside.

For the salad, toss beets, eggplant, asparagus, tomatoes, carrots and tofu with oil. Arrange on preheated baking sheet in a single layer, then season with salt and black pepper.

Roast tofu and vegetables until beets are fork-tender and tofu begins to brown, 20 minutes.

For the dressing, whisk together oil, vinegar, garlic, and Dijon; season with salt and pepper.

Toss vegetables, tofu, and romaine lettuce with dressing. Serve salad warm.

Enjoy – see you in the Kitchen!

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