6 SERVINGS | PREP 20 MINUTES | TOTAL 90 MINUTES

*MARINATE TOFU AHEAD OF TIME

MACROS 

carbs - 31g | fiber - 8g | fat - 38g | protein - 20g

INGREDIENTS

2 cups mixed greens

1 tablespoon pumpkin seeds

Roasted Tofu:

2 (14-ounce) packages extra-firm, water-packed tofu, drained

⅔ cup gluten-free soy sauce

⅔ cup lime juice

6 tablespoons toasted sesame oil

Roasted Vegetables: 

3 cups cubed butternut squash (1-inch pieces)

3 tablespoons extra virgin olive oil, divided

4 cups broccoli florets

2 red bell peppers, cut into squares

1 large red onion, cut into bite-size chunks

2 teaspoons Italian seasoning

1 teaspoon coarse kosher salt

¼ teaspoon pepper

1 tablespoon balsamic vinegar

Citrus Lime Vinaigrette:

¼ cup olive oil

¼ cup lime juice

¼ cup orange juice

2 teaspoons minced fresh jalapeño pepper

¼ cup chopped fresh cilantro

¼ teaspoon salt

⅛ teaspoon ground black pepper

INSTRUCTIONS

Roasted Tofu:

PAT tofu dry and cut into ½–¾-inch cubes. Combine soy sauce, lime juice, and oil in a medium bowl or large sealable plastic bag. Add the tofu and gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice. 

PREHEAT oven to 450°F. 

REMOVE tofu from marinade with a slotted spoon (discard marinade). Spread out on 2 large baking sheets, making sure the pieces are not touching. 

ROAST, gently turning halfway through, until golden brown, about 20 minutes. 

Roasted Vegetables:

PREHEAT oven to 425°F.

TOSS squash and 1 tablespoon oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.

MEANWHILE, toss broccoli, bell peppers, onion, Italian seasoning, salt, and pepper in the bowl until the vegetables are evenly coated.

ADD squash to vegetables in the bowl. Toss to combine. Spread the vegetables out on 2 baking sheets, dividing evenly. Roast, stirring once or twice, until vegetables are tender and browned in spots, 17–20 minutes. 

DRIZZLE with vinegar.

Citrus Lime Vinaigrette:

COMBINE all dressing ingredients in a screw-top jar. Cover and shake well.

For entire Salad:

ARRANGE greens, veggies, tofu, and pumpkin seeds in a 6-cup sealable container or bowl. 

DRIZZLE vinaigrette over salad just before serving.

MAKE AHEAD: refrigerate salad and dressing separately for up to 5 days. Add dressing just before serving.

ENJOY!

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