Roasted Carrot & Fennel Salad with Herby Tofu “Feta”

We love this dish for its light summery vibes yet substantial nutrition, and often serve it as a side at barbecues or other warm weather gatherings. It comes together quickly, is great served warm / cold / room temperature, and can be made in advance, adding the walnuts just before serving. Inspiration for the dish came from an original recipe in Alison Roman’s Dining In, and the tofu feta is inspired by a recipe from from another favorite book, Joe Yonan’s Cool Beans.

Ingredients

For the salad

• 1 fennel bulb
• 1 bunch carrots plus their tops (if you don’t have the tops, substitute 1 1/2 cups fresh parsley)
• 1 bunch scallions
• 2 tbsp. fresh lemon juice
• 1/2 cup walnuts, toasted and chopped (the original recipe calls for pistachios, which are also delicious here)
• Extra virgin olive oil
• Salt and pepper

For the tofu feta

• 1/2 of a 14-oz package of firm tofu, drained
• 2 tbsp. fresh lemon juice
• 1/2 tsp. apple cider vinegar
• 1 tbsp. extra virgin olive oil
• 1 tbsp. miso paste
• 1 tbsp. nutritional yeast
• 1/2 tsp. salt
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried oregano
• Leaves from 1 sprig fresh thyme, minced
• A few grinds of black pepper

Directions

1. Preheat the oven to 400°F.
2. Prepare the veggies: cut the carrots, fennel, and scallions into sticks or wedges 2-3 inches long and about 1/2 inch thick. Toss in a few tbsp. of olive oil and spread onto a baking sheet. Roast for 20-25 minutes or until the veggies are nicely browned. Remove and let cool to room temp.
3. While the veggies roast, cut the drained tofu into small (~1/2 inch) cubes.
4. Mix together the rest of the ingredients for the tofu feta to form a paste. Fold the tofu gently into the mixture, coating all the cubes.
5. Spread the tofu out onto a silicone baking mat or parchment paper on a baking sheet. Bake for 12-15 minutes in the 400°F oven. Remove and let cool.
6. Finely chop the carrot tops or parsley.
7. Once the veggies have cooled, combine them in a bowl with the carrot tops/parsley, lemon juice, a few tbsp. of olive oil, and salt and pepper to taste. Fold in the tofu feta.
8. Just before serving, add the toasted walnuts.

Nutrition Facts