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Roasted Tofu Potato Salad

A bright, herby, entree-style potato salad that's roasted not mushy. Plain yogurt lightens up the dressing.
Course Salad
Cuisine American
Keyword potatos, tofu
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 big entree bowls
Author kath younger


  • 6 medium-to-large red potatoes cut into eighths
  • 1 tsp dried dill or fresh if you’re lucky!
  • 1 tbsp chopped fresh rosemary or dried if you don’t have it
  • 1 block tofu of your choice
  • 1 cup green beans rinsed and chopped
  • A few tbsp olive oil
  • A few sprinkles of kosher salt
  • Spring mix for serving
  • Dressing
  • 2 tbsp low-fat plain yogurt
  • 1 tbsp mayo
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar or Garlic Gold Red Wine Vinaigrette
  • Optional: 1 clove garlic


  • Preheat oven to 400*
  • Toss potatoes in herbs, a few pinches of salt and olive oil to coat.
  • If your tofu isn’t flavored, add a similar flavor profile as the potatoes.
  • Put potatoes and tofu in oven and roast for 30-35 minutes, until potatoes are fork tender and crispy.
  • Toss green beans in olive oil, salt and pepper in a separate pan.
  • Add green beans to oven with 15 minutes remaining.
  • Combine dressing in a jar and shake together.
  • Combine everything in a bowl and top with dressing. Coat well.
  • Serve over spring mix.
  • PLUS – CRUMBLED BACON – which I totally forgot!!!!!!!!!