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

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.
Marinate the tofu: While potatoes roast, toss tofu cubes with lemon juice, soy sauce, garlic, herbs, and pepper. Let sit for 10–15 minutes.
Cook the tofu: Heat a skillet with a little oil and pan-fry tofu until golden on all sides. Set aside.
Make the vinaigrette: Whisk together olive oil, lemon juice, mustard, sweetener, salt, pepper, and herbs.
Assemble the salad: In a large bowl, combine greens, roasted potatoes, tofu, and any additional vegetables. Drizzle with vinaigrette and toss gently to combine.
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.