Herby Tofu Salad Bowls

This is quickly becoming one of my favourite meals now that the weather is warming up. I love how simple it is to make, how fresh it tastes and I especially love that I can make it for the whole family and the kids will actually eat it.This recipe serves enough for two adults and two toddlers (a.k.a my family haha) and can come together really easily if you do a small amount of prep work and chop the tofu and potatoes in the morning or the night before.Feel free to mix up the salad dressing with your favourite ones or keep it simple with some olive oil, lemon, and apple cider vinegar. Yum!This meal of course ticks all the boxes for a balanced plant-based plate. It has vegetables (potatoes and salad), legumes (tofu), starches (potato), healthy fats (avocado, tofu, and coconut yogurt), and is rich in vitamin c (lemons and tomatoes). If you’re wondering what I mean by a balanced plant-based plate then I recommend taking a look at my e-book My Plant-Based Family where I break it down for you and help you to build balanced plant-based plates with every meal.I would like to give special thanks to IE Produce who sponsored this post and helped me to bring this delicious herby salad bowl to you. You can find all the ingredients I used at IE Produce if you want to give it a go. Trust me you have to try the micro herbs. They are such salad game changers and really add a big boost to the nutrition of the meal.

Herby Tofu Salad Bowls

Makes enough for 2 adults and 2 toddlers

Ingredients:

• 750grams of baby golden gourmet potatoes (or baby potatoes)
• 300grams of organic firm tofu (I use Tonzu)
• 2 tbsp of olive oil
• 2 tbsp of Italian seasoning dried herbs
• Salt and pepper
• A big bunch of butter lettuce or mesclun
• Punnet of cherry tomatoes
• 1 large avocado
• Handful of chives
• A packet of snow peas
• ½ a cucumber
• A handful of Mirco herbs or greens
• 1 tbsp of ceres organic vegan mayonnaise
• 3 tbsp of raglan plain coconut yogurt
• Juice from ½ a lemon

Method:

1. Turn oven onto 180 bake and line a large baking tray with baking paper.
2. Wash potatoes and chop them into cubes. Place them in a large bowl.
3. Chop tofu into cubes and add to the potatoes along with the olive oil, Italian seasoning and, salt and pepper. Mix well then place onto your baking tray and pop into the oven for 30 minutes.
4. While the tofu and potatoes cook assemble your salad. Add lettuce, tomatoes, cucumber, avocado, microgreens, and snow peas.
5. Next, make the dressing. Add vegan mayo, coconut yogurt, lemon, and a small handful of chopped chives into a bowl. Season with salt and pepper and mix well.
6. Once the potatoes and tofu are cooked and crispy add them to your salad and then drizzle with the dressing. Mix well and enjoy.
7. For kiddies, I serve the potatoes and tofu on a plate along with some avocado, chopped cherry tomatoes, snow peas, lettuce, and microgreens. You could also cook some of your kid's favourite vegetables like peas or corn and add a few slices of strawberries or oranges to help with the absorption of iron from the tofu and potatoes.