Step 1

Place tomatoes, broccoli and butternut squash on a baking sheet. Add salt, garlic powder and olive oil and massage the vegetables with your hands. Roast in the oven at 180 °C for 20 minutes.

Step 2

While the vegetables cook, slightly brown the tofu in a frying pan over medium heat, about 3-5 minutes. If you need to use oil in this step, feel free to.

Step 3

Make the salad dressing by mixing yuzu juice, white wine vinegar and honey in a bowl.

Step 4

Once the roast vegetables are done, place all the vegetables and tofu on a plate and drizzle with the dressing to enjoy.