Tofu and Hummus Salad Bowl

A lunch staple of mine!

1 block Nasoya super firm organic tofu - cubed

2 tbsp Ithica hummus

1 cup of romaine lettuce - chopped

2-3 mini cucumbers - sliced

1 sweet potato - cubed

1 cup cauliflower - chopped

5-10 pieces of asparagus

1 tbsp nutritional yeast

2 tbsp hot sauce - I used franks buffalo sauce

1 tbsp olive oil

Salt and pepper to taste

Preheat oven to 400 - baking for 30-40 minutes

Start by softly pressing your tofu, this brand is my favorite because it doesn’t contain much liquid. After pressing your tofu, season with nutritional yeast, salt and pepper.

Next chop your cauliflower and sweet potatoes, seasoning them the same way. Add your asparagus to the same baking dish with the rest of the vegetables. Add your buffalo sauce to the tofu and cauliflower before putting it into the oven.

Add your asparagus to the same baking dish with the rest of the vegetables. Bake for 30-40 minutes, mixing every 15 minutes.

While everything is baking, starting chopping your romaine lettuce and cucumber getting the based of your bowl ready.

Once everything is fully cooked from the oven add it to the assembled bowl of lettuce and cucumber.

Lastly, add your Ithica hummus, olive oil and salt and pepper to taste. I used the original hummus but I also love their other flavors as well.

Enjoy!