Sheet PAN Warm Mushroom Salad
How do you get big flavor with no fuss? Chili, lemon, and a little sheet pan magic. Roasting intensifies flavors, caramelizing the mushrooms and tomatoes for extra umami, and gives tofu (yes, tofu) some chew and oomph. Everything goes on one pan and comes out delicious and ready for its Instagram moment.
- 3 Tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 jalapeño, minced (about a teaspoon)
- 1/2 package firm tofu, pressed and blotted dry, sliced into 1/2-inch planks (about 6 to 8)
- 2 lemons, 1 sliced in half lengthwise and then sliced paper-thin, the other reserved for dressing
- 1 pound mushrooms (exotics like oysters or basic white button mushrooms)
- 1 onion, sliced into skinny half-moons
- 1/2 pint grape or cherry tomatoes, halved, if large
- a few sprigs of fresh woodsy herbs, such as rosemary, thyme or sage, if desired
- sea salt and fresh ground pepper to taste
- 3 cups arugula, spinach leaves or other fresh salad greens
Preheat oven to 400 degrees F. Line rimmed sheet pan with parchment or a Silpat.
In a small bowl, whisk together the olive oil with the minced garlic and minced jalapeño.
Place tofu planks on the baking sheet. Cover tofu with thinly sliced lemon and brush or drizzle with 2 tablespoons of the olive oil mixture.
Wipe mushrooms clean or rinse and pat dry. Slice or tear into bite-sized pieces. Scatter the mushrooms, sliced onions, grape tomatoes and optional herbs on the sheet pan.
Drizzle or baste the remaining olive oil over everything and sprinkle with sea salt.
Roast for 20 minutes, giving everything a flip or a stir halfway through. Remove from oven and allow to cool slightly. Mushrooms will have cooked down and reduced, the tofu, tomatoes and onions will have gotten some nice char on them.
Arrange greens on separate plates or a serving platter. Mound the mushroom, tomato and tofu mixture on top. Squeeze the remaining lemon over all and drizzle with additional olive oil, if desired.
Ellen Kanner is the award-winning author of “Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner” (VegNews’ Book of the Year, PETA’s debut Book of the Month Club pick), the e-book, “Beans: A Handful of Magic,” and is contributor to outlets including Huffington Post, VegNews, Civil Eats and EatingWell.
She develops recipes for major brands including California Walnuts, Soom, and Rancho Gordo. Ellen has been featured in outlets including MindBody Green, Psychology Today, the Miami Herald and Veganuary, and presents on: veganism, mindful eating, food and sustainability and kitchen literacy.