Though I made this with roasted broccoli, oyster mushrooms and tofu, you can use this as a template for any variation on roasted vegetables that you want. The most important thing about this salad is the creamy miso-tahini dressing, which I predict that you will start pouring over everything. It is slightly addictive.
2 cups of broccoli florets
1 cup oyster mushrooms
1/2 block firm tofu, cubed
1/2 small onion, peeled and sliced into half moons
1 Tbsp mint leaves, roughly chopped
1 Tbsp sunflower seeds (optional garnish)
1 Tbsp olive oil
1 Tbsp white miso
1 Tbsp tahini
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp lemon juice
Preheat oven to 450.
Place all of the broccoli, mushrooms, onion and tofu on a lined baking tray. Drizzle with the olive oil and some salt and toss to distribute the olive oil.
Place in the oven and roast for twenty minutes, stirring at the halfway mark to redistribute the ingredients so that all sides get the opportunity to slightly char.
After twenty minutes, turn off the heat and leave the roasting tin in the oven for an additional ten minutes.
During the ten minutes of vegetable resting time, prepare the dressing by whisking the last five ingredients together in a bowl along with 1 tablespoon of boiling water. Set aside until the vegetables come out of the oven.
Transfer the tofu and vegetables to a bowl. Drizzle with some of the dressing and garnish with the mint and sunflower seeds.