Low-Calorie Tofu and Vegetable Salad

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Toss the cubed tofu with half of the olive oil (5 ml) and the tamari until evenly coated. Spread the cubes in a single layer on the prepared baking sheet.

Bake the tofu for 20 minutes, flipping halfway through, until golden and slightly chewy. Remove from the oven and let cool slightly.

While the tofu bakes, prepare the salad base by combining the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, and sliced red bell pepper in a large mixing bowl.

In a small bowl, whisk together the fresh lemon juice, remaining 5 ml of olive oil, Dijon mustard, salt, and black pepper to create the light vinaigrette.

Add the baked tofu to the bowl with the vegetables, drizzle the lemon vinaigrette over the top, and toss gently to combine before serving.