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Smoky Roasted Mushrooms & Tofu Kale Salad

5 from 1 reader review
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 -4
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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
  • 180 gram block smoked firm tofu, diced into ¾ inch cubes 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 (see note)
  • 1 teaspoon remaining spice blend
  • salt and pepper, to taste
  • 4 cups chopped kale, packed
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil

Instructions

  • Preheat the oven to 425°F.

Make the spice blend

  • In a small bowl, stir together the garlic powder, onion powder, paprika and dried thyme. Set aside

Roast the mushrooms & tofu

  • On a large baking sheet, combine the sliced mushrooms, cubed tofu, olive oil, spice blend, salt, and pepper. Toss with your hands to combine, evenly coating all the pieces of mushroom and tofu. Spread everything out as much as you can and pop it in the oven. Roast for 25 minutes, flipping and stirring at the halfway point. The mushrooms and tofu are ready when they’re browned and tender.

Make the garlic cashew dressing

  • In an upright blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, Dijon, Worcestershire sauce, salt, and pepper. Blend on high until completely smooth and fluid, about 1 full minute. Set aside.

Make the bread crumb topping

  • Set a medium skillet over medium heat. Once hot, pour in the olive oil and swirl it around. Add the bread crumbs, remaining spice blend, salt, and pepper. Stir regularly until the bread crumbs have turned deep golden brown and have dried out a bit, about 5 minutes. Set aside to cool a bit.

Assemble the salad

  • Place the kale in your serving bowl. Add the lemon juice, olive oil, and some salt and pepper. Using your hands, rub/“massage” the kale until it has softened up a bit.
  • Drizzle half of the garlic cashew dressing over the kale and toss lightly. Sprinkle half of the bread crumbs. Arrange the roasted mushrooms and tofu on top and drizzle the remaining dressing over that. Finish with the remaining bread crumbs and enjoy!

Equipment

Recipe Notes

  • I used a mix of cremini and small oyster mushrooms in the photos. I sliced the creminis and tore some of the bigger oyster mushrooms in half.
  • I blitzed up a big slice of whole grain sourdough in the food processor to get ¾ cup fresh bread crumbs.
This hearty vegan salad is loaded with flavor from roasted smoked tofu and mushrooms, creamy garlic cashew dressing, and crunchy seasoned bread crumbs.