Herbed Tofu and Roasted Potato Salad with Greens – A Fresh, Protein-Packed Salad That’s Hearty, Healthy, and Full of Flavor

This Herbed Tofu and Roasted Potato Salad with Greens is a wholesome, satisfying dish that brings together crispy golden potatoes, marinated and pan-seared tofu, and fresh leafy greens. Tossed in a light herb vinaigrette, it’s a hearty plant-based meal that works for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• A complete meal combining protein, carbs, and fresh greens
• Crisp tofu and roasted potatoes give satisfying texture and flavor
• Fresh herbs and vinaigrette add brightness and balance
• Great warm or at room temperature
• Naturally vegan and gluten-free

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the roasted potatoes:

• baby or Yukon gold potatoes, halved
• olive oil
• salt and black pepper
• garlic powder
• dried thyme or rosemary

For the herbed tofu:

• firm or extra-firm tofu, pressed and cubed
• olive oil
• lemon juice
• soy sauce or tamari
• garlic, minced
• fresh parsley, dill, or thyme
• black pepper

For the salad:

• mixed greens (e.g., arugula, spinach, or baby kale)
• red onion, thinly sliced (optional)
• cherry tomatoes or cucumbers (optional)

For the vinaigrette:

• olive oil
• lemon juice or apple cider vinegar
• Dijon mustard
• maple syrup or agave (optional)
• salt and pepper
• chopped fresh herbs (optional)

Directions

1. Roast the potatoes: Preheat oven to 220°C (425°F). Toss potatoes with oil, salt, pepper, garlic powder, and herbs. Roast for 25–30 minutes until golden and crisp.
2. Marinate the tofu: While potatoes roast, toss tofu cubes with lemon juice, soy sauce, garlic, herbs, and pepper. Let sit for 10–15 minutes.
3. Cook the tofu: Heat a skillet with a little oil and pan-fry tofu until golden on all sides. Set aside.
4. Make the vinaigrette: Whisk together olive oil, lemon juice, mustard, sweetener, salt, pepper, and herbs.
5. Assemble the salad: In a large bowl, combine greens, roasted potatoes, tofu, and any additional vegetables. Drizzle with vinaigrette and toss gently to combine.
6. Serve immediately or chill slightly before serving.

Servings and timing

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 25–30 minutes
• Total time: 40–45 minutes

Variations

• Add avocado or nuts for extra healthy fats.
• Use chickpeas instead of tofu for a different plant protein.
• Swap the vinaigrette with tahini dressing or green goddess sauce.
• Include pickled onions or olives for added depth.
• Serve in a wrap or grain bowl for a portable meal.

Storage / Reheating

• Store the components separately in airtight containers for up to 3 days.
• Reheat tofu and potatoes in a skillet or air fryer to keep crisp.
• Assemble the salad just before serving to preserve texture.
• Not recommended for freezing.

FAQs

What’s the best tofu for this recipe?

Use firm or extra-firm tofu for best results. Always press it well before cooking to remove excess moisture.

Can I bake the tofu instead of pan-frying?

Yes, bake at 200°C (400°F) for 25–30 minutes, flipping halfway through.

Can I make this ahead for meal prep?

Absolutely—just store dressing separately and combine when ready to eat.

Is this salad filling enough for dinner?

Yes, it’s a complete meal with protein, starch, and greens.

Can I use sweet potatoes?

Yes, roasted sweet potatoes are a great substitute for regular potatoes.

What greens work best?

Arugula, baby spinach, kale, or a spring mix all work well—choose your favorite.

Can I make this oil-free?

Yes, use an oil-free dressing and bake or air-fry the tofu without oil.

Is this gluten-free?

Yes, use gluten-free tamari instead of soy sauce and verify all labels.

Can I add grains to the salad?

Yes—quinoa, farro, or brown rice can be added for extra bulk.

How long does the dressing keep?

Stored in a sealed container in the fridge, the vinaigrette will last up to 1 week.

Conclusion

Herbed Tofu and Roasted Potato Salad with Greens is a vibrant, satisfying dish that proves salads can be hearty, nourishing, and full of flavor. With crispy potatoes, protein-rich tofu, and a zesty herb vinaigrette, this meal is perfect for any time of day. Whether you’re meal prepping or serving it fresh, this is a go-to plant-based recipe for real food lovers.

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