Vegan Breakfast Salad
This savory vegan breakfast salad is filled with mixed greens, potatoes, tofu, juicy tomatoes and a zippy dijon vinaigrette. It’s a great way to start the day with colorful, wholesome ingredients.
Ingredients
- 4-5 cups mixed greens
- 1 cup cherry tomatoes sliced in half
For the Tofu:
- 1 package extra firm tofu drained and pressed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
For the potatoes
- 4 medium russet potatoes cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Dressing:
- 3 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon dill
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 450 degrees fahrenheit. Cut the tofu into bite-sized cubes.
- Toss the tofu in olive oil, smoked paprika, garlic powder, salt and cornstarch. Spread it out on a baking sheet.
- Toss the potatoes in olive oil and salt, then spread them out on a separate baking sheet.
- Roast the potatoes and tofu in the oven for 30 minutes.
- Whisk the red wine vinegar, dijon mustard, salt, pepper and olive oil together.
- Layer the mixed greens, potatoes, tofu and tomatoes and in a bowl. Drizzle the dressing on top before serving and enjoy!
Notes
- I recommend lining the baking sheets with parchment paper so the clean up is easier.
- A little bit of dressing goes a long way! The dressing has a strong dijon flavor. If you like a more mild dressing I recommend using this lemon-dijon vinaigrette instead.
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