Penn Herb Wellness Guide
Roasted Tofu Potato Salad
Ingredients
- 6 medium red potatoes, cut into eights
- 1 tsp dried dill (or fresh)
- 1 Tbs chopped fresh rosemary (or dried)
- 1 block tofu of your choice
- 1 cup green beans, rinsed and chopped
- 2 Tbs olive oil
- 2 dashes kosher salt. or to taste
- Black pepper to taste
- Spring greens for serving
- Dressing2 Tbs low-fat plain yogurt
- 1 Tbs mayonnaise
- 1 Tbs Dijon mustard
- 1 Tbs red wine vinegar
- 1 clove garlic, minced (optional)
Directions
- Preheat oven to 400F.
- Toss potatoes in herbs, salt, and olive oil to coat.
- If your tofu isn’t flavored, coat the tofu in the same way as the potatoes.
- Put potatoes and tofu in oven and roast for 30 to 35 minutes, until potatoes are fork tender and crispy.
- Toss green beans in olive oil, salt, and pepper in a separate pan.
- Add green beans to oven with 15 minutes remaining.
- Combine dressing ingredients in a jar and shake together.
- Combine everything in a bowl and top with dressing. Coat well.
- Serve over spring mix.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.