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Smoky Roasted Mushrooms & Tofu Kale Salad Recipe

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4.3 from 30 reviews

A vibrant and nutritious Smoky Roasted Mushrooms & Tofu Kale Salad featuring perfectly roasted mushrooms and smoked tofu seasoned with a smoky spice blend, topped with crunchy spiced bread crumbs and balanced with a creamy garlic cashew dressing. This hearty vegan salad combines bold flavors and textures, making it a wholesome and satisfying meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Spice Blend

  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons paprika
  • ½ teaspoon dried thyme

Mushrooms & Tofu

  • 454 grams mushrooms, sliced (mix of cremini and small oyster recommended)
  • 180 grams smoked firm tofu, diced into ¾ inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon + 1 teaspoon spice blend
  • Salt and pepper, to taste

Garlic Cashew Dressing

  • ⅓ cup raw cashews, soaked for at least 2 hours and drained
  • ½ cup water
  • 1-2 cloves garlic
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon vegan Worcestershire sauce
  • Salt and pepper, to taste

Bread Crumb Topping & Kale

  • 2 teaspoons olive oil
  • ¾ cup fresh bread crumbs (made from whole grain sourdough)
  • 1 teaspoon remaining spice blend
  • Salt and pepper, to taste
  • 4 cups chopped kale, packed
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil

Instructions

  1. Preheat oven: Preheat your oven to 425°F to prepare for roasting the mushrooms and tofu.
  2. Make the spice blend: In a small bowl, combine garlic powder, onion powder, paprika, and dried thyme. Stir well and set aside for seasoning.
  3. Roast the mushrooms & tofu: On a large baking sheet, toss the sliced mushrooms and cubed smoked tofu with 2 tablespoons olive oil, 1 tablespoon plus 1 teaspoon of the spice blend, salt, and pepper. Spread evenly and roast in the oven for 25 minutes, stirring and flipping halfway through, until browned and tender.
  4. Prepare the garlic cashew dressing: In a blender, combine soaked cashews, water, garlic cloves, nutritional yeast, lemon juice, Dijon mustard, vegan Worcestershire sauce, salt, and pepper. Blend on high until smooth and creamy, about 1 minute. Set aside.
  5. Make the bread crumb topping: Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add fresh bread crumbs, 1 teaspoon of the spice blend, salt, and pepper. Stir frequently until the crumbs turn deep golden brown and slightly dried out, about 5 minutes. Remove from heat and let cool.
  6. Massage the kale: Place chopped kale in a large serving bowl. Add lemon juice, 2 teaspoons olive oil, salt, and pepper. Using your hands, massage the kale until it softens and slightly wilts.
  7. Assemble the salad: Drizzle half of the garlic cashew dressing over the kale and toss lightly. Sprinkle half of the bread crumb topping on top. Arrange the roasted mushrooms and tofu over the kale. Drizzle the remaining dressing and finish with the rest of the bread crumbs. Serve immediately and enjoy!

Notes

  • A mix of cremini and small oyster mushrooms works well; slice creminis and tear larger oyster mushrooms for texture variety.
  • For the bread crumbs, pulse a large slice of whole grain sourdough in a food processor for fresh homemade crumbs.
  • Soak cashews for at least 2 hours to ensure a creamy, smooth dressing.
  • Massage kale thoroughly to soften its texture and reduce bitterness, making it more enjoyable in the salad.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/smoky-roasted-mushrooms-and-tofu-kale-salad-recipe/